Asparagus, Spinach and Leek Soup
This asparagus, spinach and leek soup is the essence of spring soups. It uses the best ingredients the season and the market can offer and results in a silky, savory, and earthy green soup that is deeply satisfying.
Ingredients
- 2 ½ tablespoon olive oil
- 3 leeks, white and light green parts thinly sliced
- ¼ teaspoon red pepper flakes
- 2 teaspoon kosher salt
- freshly ground pepper to taste
- 4 cloves garlic
- 1 large fennel bulb with fronds, trimmed and diced (save the fronds)
- 2 medium zucchini, trimmed and cut into 1-inch pieces
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- 4 cups water (or vegetable stock)
- 1 cup cilantro, mint or parsley leaves and tender stems, chopped
- 1 cup dill fronds and tender stems, chopped
- 10 ounces spinach
- 1-2 tablespoon freshly squeezed lemon juice
Instructions
- In a soup pot over medium-high heat, heat 2 tablespoons oil. Add leeks, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper. Sauté leeks until golden at the edges, about 5 minutes. Add the garlic and cook until fragrant, 1 minute.
- Stir in fennel and zucchini, 1 teaspoon salt and ¼ teaspoon pepper.
- Set aside the asparagus tips. Add the stems to the pot. Cook, stirring occasionally, until the vegetables turn bright green, about 5 minutes.
- Add in 4 cups water and bring to a light boil. Reduce heat and simmer for 10 to 15 minutes, or until the vegetables are tender.
- While the soup is simmering, heat a small skillet over medium-high heat. Add remaining ½ tablespoon oil. When hot, add asparagus tips and pinch of salt, and cook until just tender, 2 to 3 minutes. Set aside for garnish.
- Add the herbs and 1 cup reserved fennel fronds to the pot. Working in batches, stir in the spinach until wilted. Add remaining ½ teaspoon salt.
- Transfer the mixture in batches to the blender. Puree until texture is smooth. (Alternatively, use an immersion blender).
- Stir in lemon juice. Adjust salt and pepper to taste. Serve garnished with fennel fronds and asparagus tips.
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