Whole Leek and Asparagus Soup

Ingredients

• 1 pound asparagus spears
• 1 leek
• 2 tablespoons extra-virgin olive oil
• 1 lemon
• 3 tablespoons whole-wheat flour
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon crushed red pepper
• 4 cups Veggie Scraps Broth ( page 120 ) or low-sodium vegetable broth
• ½ cup shaved Asiago or Parmesan cheese (about 2 ounces)

Instructions

1. 1Place the asparagus spears on a cutting board and trim the tough ends from the tender stalks. Chop the tough ends finely and chop the tender stalks coarsely, keeping the two piles separate.
2. 2Slice the leek in half lengthwise and wash it well to remove any dirt. Chop the tough dark green tops finely, and slice the tender light green and white parts thinly.
3. 3Keep the chopped dark green leek pieces separate from the lighter slices.
4. 4Warm the olive oil in a large stockpot over medium heat. Stir in the finely chopped tough asparagus stems and the dark green leek pieces.
5. 5Cook for 10 minutes, stirring occasionally. Stir in the remaining asparagus, the rest of the leek, and 2 tablespoons of water. Cover the pot and cook for another 5 minutes.
6. 6Grate the zest from the lemon into a medium bowl, setting the whole lemon aside for later. Stir the whole-wheat flour, kosher salt, and crushed red pepper into the zest.
7. 7Sprinkle the flour mixture over the vegetables in the pot. Whisk well and cook for 1 minute, stirring often.
8. 8Pour the vegetable broth into the pot, scraping the bottom to release any browned bits, and bring the liquid to a boil.
9. 9Reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until all the vegetables are very soft. Remove the pot from the heat.
10. 10Blend the soup until smooth using an immersion blender. If using a standard blender, process the hot soup carefully in batches and return it to the pot to keep warm.
11. 11Halve the reserved lemon and squeeze about 2 tablespoons of juice directly into the soup, stirring well. Serve the soup hot, passing the shaved Asiago or Parmesan cheese on the side for topping.

Nutrition

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