I bought some asparagus for Logan a few weeks ago and got the idea to make some asparagus soup with the leftovers. Oddly enough (or at least, it seems odd to me!), the little guy prefers asparagus to more bland things, like carrots, chicken, lentils, quinoa, etc. I think it's a texture thing... but at least he'll eat asparagus so that I can get one veggie into him other than sweet potatoes.
I made this to start dinner when friends were over this weekend. I served it with a few French croutons in them, because the French ones are super delicious (and so different than the ones here in Canada) and they are used in France more in soups than in salads. The recipe says that it makes 6 servings. When served before the main meal, this gave us 13 portions in all. I also stirred in some extra milk, as I found the soup a bit too thick.
3 medium leeks (white part only), chopped
3 tbsp. butter or stick margarine
4 C chicken broth
1 1/2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
2 C diced peeled potatoes
1/8 tsp. white pepper (I just used regular pepper)
1/2 C 2% milk
1 tbsp. minced fresh parsley
1. In a large saucepan, sauté the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
2. In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.
Makes 6 servings.