Creamy Spring Asparagus Soup
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  1. 1 tablespoon extra virgin olive oil
  2. 1 large leek, white and green parts only, cleaned and cut into 1-inch pieces
  3. 4 cups low sodium chicken broth
  4. 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
  5. 1 pound asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
  6. 1/3 cup coconut milk
  7. Sea salt and ground pepper to taste
  8. 2 tablespoons chopped chives
  1. Heat EVOO in skillet, add leeks and cook, stirring often until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat and set aside to cool slightly.
  2. Use a submersion blender or transfer soup to a standard blender and puree until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in coconut milk and season with salt and pepper. Ladle into soup bowls, garnish with chives and serve.