So especially during the fall and winter months i go SOUP crazy! Not that i don't make cold soups in the summer months, or the one day that you turn the ac to 50F when it's 95F outside, and make a pot of hot soup, since the extreme heat is making you crave winter!
It lasts in the fridge and all you need to do is pop in the microwave or heat in a small saucepan for the perfect meal!
This is a vegan soup, but i have made with chicken stock before also, so use what you have in your pantry, BE HAPPY and KEEP SMILING!!! (totally my life philosophy!)
And don't forget a good drizzle of truffle oil, makes everything better!
Printable Recipe - click here
2 tablespoons olive oil
1 shallot, chopped
3 leeks, white and light green parts only, sliced
2 bunches asparagus, ends discarded and cut into 2 inch pieces
6 cups vegetable stock
salt and pepper to taste
truffle oil to garnish
4 slices thick french bread, cubed
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh black pepper
Preheat oven to 400. In a large bowl toss bread with spices and oil. Lay bread on a cookie sheet and bake for 3 to 5 minutes, giving a good shake halfway thru the cooking time.
In a large pan heat olive oil. Add shallots and leeks and cook until softened. Add asparagus and cook for 5 minutes. Add stock, bring to a boil and simmer for 25 minutes.
Use a immersion blender to cream the soup, or you can use a regular blender, just be careful when blending hot soup, pulse it slowly so blender doesn't explode.
Season to taste and serve hot with a drizzle of truffle oil and spicy croutons.