Once tender, they’ll blend right in.
Plus, they contain prebiotic fiber to help feed the good bugs in your gut.
We reserve the asparagus tips to pan-fry with peas for a bright green garnish.
Photo: Charlotte & Johnny Autry
Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes.
Sprinkle with 1/4 teaspoon each salt and pepper.
Meanwhile, cut off the tips of asparagus spears and set aside.
Add the asparagus stalks, potatoes, broth and milk to the pot and bring to a simmer.
Cook at a low simmer, covered, until the potatoes are tender, 15 to 20 minutes.
Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 1 minute.
Remove from heat and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Cover to keep warm.
Puree the soup with an immersion blender or in batches in a regular blender until smooth.
(Use caution when blending hot liquids.)
Serve topped with the peas and asparagus.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
