asparagus soup
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Ingredients
  • 1 tbsp ghee
  • 2 leeks (dark green tops removed), thinly sliced
  • 1-2 cloves garlic, depending on taste, minced
  • 1 bunch asparagus (woody ends discarded), chopped
  • 2½ cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • salt and pepper, to taste
  • ¼-1/2 cup greek yogurt
  • 1 scallion, chopped
  • pinch chipotle powder
Instructions
  1. Melt ghee in a medium saucepan on medium-low heat. Add leeks and stir to coat. Cook until soft, about 7 minutes.
  2. Add minced garlic (1 clove if you're normal, 2 if you're Italian and it runs through your blood), and cook for 1-2 more minutes.
  3. Add asparagus and broth and bring to a boil. Reduce heat to a simmer and cook covered for 20 minutes.
  4. Blend soup with immersion blender (or VERY CAREFULLY in a regular blender, do it in small portions). Stir in lemon juice. Season with salt and pepper to taste.
  5. To serve, pour into bowl and add a dollop of greek yogurt. Garnish with scallions and a pinch of chipotle powder.
Notes
Use vegetable broth to make vegetarian.
Make your own cashew creme fraiche to make vegan.
I found chipotle powder by Archer Farms at Target. You can also use cayenne or chili powder.
Recipe by at https://goodwitchkitchen.net/asparagus-soup/