CHARLOTTE, N.C. (QC Life) - Chef Yvette Kerns, The Petite Cook Charlotte joins QC Life to make the perfect fresh soup for spring.
Spring roasted asparagus and leek soup is an easy seasonal recipe made by roasting asparagus and leeks, then blending them with broth or cream. Top it with a bright gremolata for a fresh citrus and herb finish, and serve it for Passover or Easter.
Recipe for Spring Roasted Asparagus and Leek Soup:
- 1 Leek- washed and sliced
- 1 lb Asparagus
- 2 tablespoons extra virgin olive oil
- 1 cup cooked peas
- Fresh thyme
- Juice of 1/2 Lemon
- 2-3 cups vegetable broth
- Plain Greek Yogurt for topping
Preheat the oven to 375°. On a baking sheet, add asparagus, sliced leeks, and garlic, then drizzle with extra virgin olive oil and season with salt and pepper. Roast for about 15 minutes.
Transfer the roasted veggies to a blender or food processor (remove the thyme sprigs), then add 2 cups vegetable broth and 3/4 cup cooked peas (save the rest for garnish). Blend until smooth, adding more broth if you prefer a thinner soup.
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Pour into a pot and simmer until warmed through. Top with Greek yogurt, a few peas, and fresh gremolata if desired.
To learn more visit petitecookcharlotte.com and follow @petitecookcharlotte.
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