Serves 4 to 6
The asparagus, roasted in the oven and pureed in a blender, gives this soup a velvety texture. Once when I didn’t have quite enough asparagus, I supplemented a pound of asparagus with carrots and zucchini. It was just as tasty as the original recipe.
- 2 lbs asparagus (or mix 1 lb asparagus with carrots, zucchini or other veggies)
- 2 leeks, white and green parts only, rinsed and sliced (or 1 large onion, sliced)
- 2 tbsp olive oil
- salt and freshly ground black pepper to taste
- 4 cups chicken broth
- 2 cups rotisserie chicken, cut in bite-sized pieces (or smoked salmon to taste)
- Go Raw Sprouted Pumpkin Seeds with Celtic Sea Salt as garnish
Preheat oven to 425 degrees. Line a walled baking sheet with parchment paper. Snap the woody ends off the asparagus. Combine the veggies with olive oil, salt and pepper. Roast for 30 to 35 minutes until the veggies are tender and slightly browned. Turn veggies once or twice during cooking.
Transfer the veggies to a blender or food processor. Add just enough broth to help the veggies to puree. (In my food processor, too much liquid will cause it to overflow.) Pour the pureed veggies and the remainder of the broth into a pan. Add chicken or smoked salmon. Cook over medium heat until warm. Serve immediately. Garnish with sprouted pumpkin seeds to taste.