Asparagus and Leek Soup

Ingredients

• Asparagus

  raw

  1 lb or 453g

• Leeks

  raw

  1 leek or 89g

• Vegetable broth

  from bouillon, low-sodium

  2 cup or 480g

• Butter

  unsalted

  1 tbsp or 14g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  ¼ tsp or 2g

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the sliced leeks and sauté for about 5 minutes, until they are soft and fragrant.
3. Add the chopped asparagus to the pot and continue to sauté for another 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 10 minutes, or until the asparagus is tender.
6. Season the soup with salt and pepper to taste.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth.
8. Serve hot, garnished with additional black pepper if desired.