3 tablespoons cold-pressed extra-virgin olive oil
2 large organic leeks, washed thoroughly and thinly sliced
8 cups vegetable broth
5 large organic red skinned potatoes, scrubbed and not peeled and coarsely chopped
1-2/3 pounds (26 ounces) organic asparagus, trimmed and chopped
1 to 2 teaspoons Celtic sea salt, to taste
juice of 2 lemons, or more to taste
nutmeg, to taste
1. In a pan, heat oil. Add and saute leeks until soft and translucent.
2. Add the vegetable broth and potatoes; simmer until the potato is tender and cooked through.
3. Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them so as to preserve the vibrant green color and nutritional value. Allow the soup to cool slightly.
4. In a blender, blend soup until thoroughly smooth and creamy. Return to the stove and reheat. Add salt and lemon juice gradually, tasting periodically until you achieve your perfect blend.
Source of recipe: I wrote this recipe.