First, let me be clear: this soup is creamy but contains no cream (good news for our health).
I’ve always been a fan of Jamie Oliver’s work with kids and schools to draw attention to food education, but I hadn’t made any of his recipes. This week is the week of Jamie Oliver; I also made his roasted vegetable and farro salad over the weekend as a make ahead lunch for the week. So far so good–simple recipes that taste good. I was really pleased with this soup. It’s earthy and tangy from the leeks and onions, and, of course, asparagus is the real star here. (If you don’t like asparagus, you probably shouldn’t make this soup!)
I, like many, tend to have this impression that soup is a slow, labored process. It’s really not–this soup takes about 45 minutes, start to finish. Mr. Oliver includes a poached egg as a topping for his, but it’s optional and I skipped it to keep the cholesterol to 0 in this recipe. I also added in some red pepper flakes to give it a little kick. Serve it with a toasted baguette.
serves 8 (click link above for recipe)
Make sure you clean the leeks really well–they usually have a lot of dirt between layers. I usually slice the leeks in half lengthwise and then run each side under water, running my fingers between the layers to make sure all the dirt washes away. Martha has a quick video if that description doesn’t make sense (but I leave more of the green on than Martha!)
Sautee the leeks, onions, and celery–am I the only person who gets a thrill from watching vegetables cook down?
Meanwhile, back at the cutting board, prep the asparagus (saving those sexy tips to add in at the end). Also, Mr. Oliver says “400 grams” asparagus–that means two bunches!
After simmering, time for the magic immersion blender, which makes the soup super creamy. Then, season with salt and pepper to taste (and I added red pepper flakes, too!).
The tips cook for just a few minutes. Toast the bread–it’s almost soup!
It’s soup. With there being over 40 inches of snow on the ground in Boston, is there really a better dinner?
PS: I jarred the leftovers for lunch, so it survives the commute without leaking. (I keep a bowl at the office!) You could also freeze it for later.