This soup is a celebration of leeks and asparagus abundant during the spring season. Sautéing the vegetables in We Olive Meyer Lemon Olive Oil adds a robust roasted flavor to the soup. This recipe is great for entertaining and can be made a day ahead.
Recipe By Lauren Mahlke
Serves 8 as a first course
Cooking time: 30 minutes
2 bunches of asparagus, ends trimmed, chopped into 1 inch pieces
2 large leeks, cleaned, tough green ends removed and root end trimmed, cut in half lengthwise, cut into 1 inch pieces
2 shallots, minced
1/2 cup of We Olive Meyer Lemon Olive Oil
1 quart of chicken or vegetable stock
Kosher salt and pepper to taste
2 tablespoons of lemon zest
2 tablespoons of lemon juice
In a large stock pot add 1/4 cup of We Olive Meyer Lemon Olive Oil on medium high heat. Sauté leeks for 5 minutes until tender, stirring occasionally. Add shallots and asparagus and saute for an additional 5 minutes. Season with salt and pepper. Add stock and let boil for 5 minutes.
Pour hot soup into a blender. Remove the center piece of the blender lid to let steam escape. Cover the opening with a kitchen towel to keep the soup from splattering out the top. Purée until smooth. Add lemon juice and lemon zest to purée. Turn blender on at low speed and drizzle in 1/4 cup of We Olive Meyer Lemon Olive Oil. Season with salt and pepper to taste and serve.
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