- 1 tablespoon extra virgin olive oil (organic, biodynamic) (those that eat dairy can use organic butter)
- 1 leek, sliced thinly
- 1 garlic clove, crushed
- 1/2 cup white wine (organic, biodynamic), I used Sav Blanc
- 2 bunches of asparagus, finely chopped
- 4 cups vegetable stock (organic) (non-vegetarians could use chicken stock)
- 1/2 teaspoon ground white pepper
- In a large saucepan add the olive oil over a medium-low heat. Add the leek and garlic and cook, stirring regularly, until leek softens and caramelizes. Add the asparagus and cook for a few more minutes.
- Add the white wine and bring to the boil. Continue to cook until the wine has reduced by about half. Then add the stock and bring to a simmer. Cook for 5 to 10 minutes until the asparagus is tender. Remove the soup from the heat and allow to cool for 5 to 10 minutes.
- Using a ‘stab’ mixer gently blend until smooth and the asparagus and leek have been liquified. (alternatively you can transfer the soup to a blender or food processor, ensure it is cool if you do this).
- Return to cook over medium heat for 2 minutes or until heated through. Season with the white pepper and if required salt to taste.
- Ladle into soup bowls and serve. This can be topped with softened asparagus tips or some dill.
- Asparagus is rich in folate, which is particularly good for cardiovascular and nervous system health. Of course it is also essential for pregnant women to ensure proper neural tube development of the baby.
- Asparagus is also a well known diuretic, this is beneficial for people who retain fluid and women suffering with PMS.
- For those of you who eat meat, poach 500 grams of organic free range chicken in white wine until soft. Then shred the chicken into the soup!
Sourced from The Naturopaths Kitchen