Weather in Minnesota, particularly in the spring, is somewhat unpredictable. We’ve been on a weather rollercoaster of sorts over the past few weeks, with highs ranging from low 50s to low 80s. Today it’s hot, humid, and breezy as we’re expecting storms later, but a cold front moves in tomorrow and we’re only supposed to have highs in the mid- to upper-40s. I might have to get my wool coat out again…On the positive side, tomorrow is the perfect day for soup, and this one uses one of my favorite spring vegetables, asparagus.
Broccoli Asparagus Soup
- 6 1/2 cups vegetable broth, divided
- 1 large leek, white and light green parts only
- 1 clove garlic, chopped
- 2 medium Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 2 cups coarsely chopped broccoli florets
- 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
- 1/2 tsp round cumin
- 1/4 to 1/2 tsp white pepper
- a sprinkling of chives (optional topping)
- Cut the leek in half and pull back and rinse the outer layers. Put the layers back together as best you can and slice the leek. Place into a large soup pot with 1/2 cup of the vegetable broth. Simmer on medium heat until tender.
- Add the garlic, potatoes, and the remainder of the broth. Bring to a boil and then add the broccoli, asparagus, cumin, and pepper. Bring to a boil again, then lower the heat and simmer for about 20 minutes.
- Once the vegetables are tender remove the pot from the heat and let the soup cool for 5 – 10 minutes. Transfer to a blender and blend until smooth. Pour into bowls, sprinkle with chives if desired, and enjoy!
Source: Adapted from Whole Foods Market