I love spring, it’s the start of the new growing season (at least it is in Canada). In California, it’s the season of green garlic, tender asparagus, and young leeks. Fresh and beautiful food appears at the farmer’s market every week. This week I went to the market and picked up some lovely asparagus, green garlic and leeks and they spoke to me, spoke to me of a fresh asparagus soup. So that is what I decided to make. Garnished with fresh lovely borage flowers. Lovely, fresh green colors and flavor.
- 2 cups leeks – diced
- 1 1/4 pounds of asparagus (1 large bunch)
- 1/4 cup diced onions
- 10 sprigs fresh thyme
- 4 cups vegetable stock
- 1/4 cup saffron rice
- 1/2 cup green garlic slices
- 1 tbl olive oil
- 1/2 cup kefir
- 1/2 tsp salt
- 1 1/2 cup water
- Remove the tips from the asparagus, half the asparagus stocks.
- Bring a pot of water to a simmer
- Add the asparagus stocks and simmer for 12 minutes, add the tips and simmer for an additional 3 minutes. Drain the asparagus and reserve for later.
- Add olive oil to same soup pot. Add leeks and onions to pot and saute until softened.
- Add green garlic to leek/onions and saute for 5 minutes.
- Add asparagus, chicken stock, thyme and rice to the pot.
- Simmer for 30 minutes.
- Allow to cool and puree until smooth, add water if needed. I added 1 1/2 cup of water as it was quite thick after the rice cooked.
- Add salt and pepper to taste. 1/2 tsp of each worked for me.
Enjoy, the sweet taste of spring. This is super healthy too. I garnished with hemp seeds and borage flowers. Only about 70 calories for a 1 cup serving.