Thank the heavens for Asparagus...Mercy! I love, love asparagus...any which way. Originally, this was going to be a cream of Asparagus Soup. I ended up adding extra vegetables to the stock which really enhanced the flavor - so, so good!
1 knob of butter and a drizzle of Olive Oil
1 1/2 lbs. of fresh Asparagus
1 large leek, trimmed, sliced
1/2 a large onion, roughly chopped
1 large carrot, roughly chopped
1 celery stalk, chopped
4-5 fresh stalks of Kale
2 tsp. fresh thyme
1 large Bay leaf
3 1/2 cups homemade chicken stock
salt and pepper to taste
1/2 cup of SCD Cream or regular cream
Heat up a dutch oven on low medium heat with a drizzle of olive oil and a knob of butter. To the pot, add in the onions, leek, carrot, celery and saute about 10 minutes, stirring frequently.
To this add in the fresh Thyme and Bay Leaf. Season with salt and pepper. Meanwhile, cut the tough ends off of the asparagus, then cut the asparagus into 1 1/2 inch pieces and set aside.
Add in the chicken stock, and bring to a simmer. Simmer, lid on, about 15 minutes. Then add in the asparagus, lid on once again, and simmer another 5-6 minutes. With a slotted spoon remove the asparagus tips, to a bowl and set aside. Transfer the vegetables to a food processor: p.s. my poor old school Moulinex is dying a slow death...I dream of one day getting a larger Cuisinart..but until then this baby has served me well!
Meanwhile, add in the fresh Kale leaves to the stock and simmer about 1 minute.
Then, again using a slotted spoon, add the cooked kale to the food processor with other veggies. Puree to a nice smooth consistency, and return the now pureed veggies to the pot of broth. Adjust for seasonings, turn off the heat and add in the 1/2 cup of cream, stirring to combine.
Serve into a bowl, adding in a few asparagus tips. A hearty, delicious soup, enjoy!