Purée of Asparagus Soup

By Martha Rose Schulman for the New York Times

Link to Purée of Asparagus Soup recipe.

GV comments: This soup is a bit labor-intensive and takes 3 pounds of asparagus to make, but it's the real deal and worth the effort. It uses two potatoes for thickening, and they merge wonderfully and subtly with asparagus, leeks, garlic, and lemon juice. I water-saute or microwave the leek to avoid added oil, and it works well. This would be great for a formal dinner party. 

Timing: About an hour and 15 minutes

Nutrition: whole-food unprocessed if you leave out the oil

Gluten-free

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