Asparagus soup gets a spicy burst of flavor from this week’s microgreen blend. Potato and leek help thicken the soup without overpowering the delicate flavor of fresh spring asparagus.
- 2 bunches asparagus, about 2 pounds
- 2 sprigs thyme
- 1 bay leaf
- 2 tbs chopped parsley, reserve stems
- 6 cups chicken or vegetable stock
- 2 tbs olive oil
- 2 leeks, white and light green parts thinly sliced
- 2 medium red potatoes, diced
- 1 cup spicy microgreens, plus extra for garnish
- Sherry vinegar
Snap tough ends from asparagus. Add to a 4 qt saucepan with stock, thyme, bay and parsley stems. Simmer for 20 minutes.
Melt butter in a soup pot over medium-low heat. Add leeks and sauté until tender, about 5 minutes. Add potatoes and cook for 5 minutes longer. Add 2 cups water and cook until water has evaporated. Strain stock into soup pot with potatoes and leeks, discarding herbs and asparagus ends. Cook, partially covered, until potatoes are soft. Cut asparagus into 2” pieces, leaving tips whole, and add to stock. Remove 10-12 tips after 3 minutes.
When asparagus is just tender add microgreens and purée in a blender or with an immersion blender. Stir through parsley. Season to taste with salt, pepper, butter and vinegar. Garnish with asparagus tips and additional microgreens.