Even though spring is a traditional time to serve asparagus this healthy soup is perfect year-round.
1/2 lb asparagus, chopped
1 leek, white part, cleaned and diced
32 oz container of chicken broth, gluten-free, divided
1 tablespoon buttery spread, Smart Balance or Earth Balance
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon freshly chopped fresh dill or 1/4 teaspoon dried
In a medium pan, bring 2 cups of chicken broth, the asparagus, and the leeks to a boil over medium heat. Then reduce the heat to low and let it simmer for 5 minutes.
Use a slotted spoon to transfer the cooked asparagus and leeks to a blender or food processor. Leaving the hot broth in the pan. Add the 1 cup of chicken broth to the blender along with the buttery spread, cornstarch, salt, and pepper. Blend on high for at least 30 minutes until the vegetables are completely pureed.
Next, pour the pureed vegetable mixture back into the pan with the hot broth and then add the remaining cup of broth. Stir all together and heat on low for 5 minutes. Add in the chopped or dried dill right before serving.
Keywords: asparagus leek soup, asparagus soup, dairy-free soup, gluten-free soup, asparagus, pureed asparagus soup