Courtesy of PureZing
Love amaZing soups? This recipe will be a keeper because it’s so easy to make, is incredibly delicious and tastes like you worked for hours.
2 cup finely chopped white and pale green part of well washed organic leeks
4 tablespoons organic butter
3-4 organic cloves of garlic; minced
1 Tablespoon dried thyme or 2 Tablespoons fresh
2 pounds organic asparagus, trimmed and cut into 1-inch pieces
2 ½ cups organic chicken broth
½ - ¾ cups water (depending on thickness desired)
2/3 cup sour cream
½ - 1 teaspoon crushed red pepper flakes
Sea salt and freshly ground peppercorns to taste
In a large pan cook the leek, garlic and thyme in the butter over medium low heat. Stir until the leek is softened. Add the asparagus, broth, and ½ - ¾ cups water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender.
Purée two thirds of the mixture in a blender or with an immersion blender until it is very smooth, stir the purée into the remaining soup in the pan, and whisk in the sour cream, pepper flakes and salt and pepper to taste.
Cook the soup over medium low heat until it is heated through. Do not let it boil as the sour cream will separate from the other ingredients.