Cold Asparagus Soup

This an an easy recipe to follow and is without cream for those who are lactose intolerant.   I enjoy preparing meals that take little effort and taste great.  Asparagus is a nutrient-rich veggie full of vitamins as well as anti-inflammatory and anti-oxidant benefits.

Serves 4

one large leek, washed and chopped
clove of garlic, chopped
4 cups chicken stock
sea salt and freshly ground black pepper
1 1/2 pounds asparagus, roughly chopped
1 large potato,  peeled and cubed
olive oil
knob of butter

In a large saucepan add a splash of olive oil and sauté the leek and garlic until soft.  Season with salt and pepper.  Add potatoes followed by the stock.  Bring the stock and potato mixture to a boil and reduce heat to low – simmer for 10 minutes. Add the asparagus and cook until vegetables are tender, about 7 or 8 minutes. Remove from heat and use an immersion blender to purée the mixture.   Add the butter and stir until melted.  Cool in the fridge.  When ready to serve, add a bit of olive oil to the soup.

The Culinary Chase’s Note: This was so good and refreshing especially on a hot day.  Enjoy!