A light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice.
This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course.
Cook Time: 1 hour
Total Time: 1 hour
- 2 1/4 pounds of fresh asparagus, tough stem ends removed
- 2 potatoes, peeled
- 2 leeks (white part of stem)
- 1 zucchini
- 2 large onions
- 4-5 stems of fresh parsley
- 1 small stem of celery leaves
- 1 teaspoon of sea salt (or more to taste)
- 1/4 teaspoon of freshly ground pepper
- 1/4 pound of olive oil margarine (or good quality vegetable margarine)
- 1 teaspoon of cornstarch
- 3 tablespoons of freshly squeezed lemon juice
Cut off asparagus tips and set aside.
Chop potatoes, leeks, zucchini, onions, parsley, and celery leaves into small pieces. Add to a pot with remaining asparagus stems, salt, pepper, and 6 1/3 cups of water. Boil for 45 minutes or until the soup reduces to about 4 1/4 cups.
Press the soup through a coarse strainer or transfer to a blender and puree.
Return soup to the pot, add margarine, stir, and bring to a boil. As soon as it starts to boil, add the asparagus tips and cook just until the tips soften, about 5 minutes.
While the soup is finishing, combine cornstarch and lemon juice in a small bowl and mix until cornstarch dissolves completely. Stir into the soup and allow to boil for 1 minute.
Remove soup from the heat, add more salt and pepper to taste, and serve.
Yield: serves 4-6