Asparagus Leek Soup

INGREDIENTS

6 small leeks 4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil 3 shallots 3 cloves garlic, minced Large bunch of asparagus trimmed (about 1 ¼ pounds)

2 large handfuls baby spinach leaves, washed and drained

4 cups vegetable or chicken broth (plus extra for finishing if needed)

Extra-virgin olive oil for drizzling

Freshly ground white pepper and sea salt

INSTRUCTIONS

Prepare asparagus. Remove and reserve asparagus tips. Cut off woody tough ends of stems and peel about 1 ½ inches of remaining stem. Chop stems into ½-inch pieces. Set aside. Clean and chop leeks, white and light green parts. Peel and chop shallots. Heat butter in heavy pot, add leeks, shallots and a good pinch of salt and cook over moderateto-low heat, stirring occasionally until tender. Add garlic; cook until softened. Do not allow to brown. Add asparagus stems and 4 cups broth. Bring to a boil, turn down to a simmer and cook about 5 to 7 minutes until asparagus is tender but still bright green. Stir in spinach, cook 2 to 3 minutes until wilted. Season to taste with pepper and salt. Set aside to cool.

Bring to a boil a cup of water in a small pan, add asparagus tips and a pinch of salt. Turn down heat. Simmer 1 minute. Drain well and cool in ice water. Blend soup in batches until smooth. Add more broth if needed to make consistency you prefer. Taste for seasoning. Serve with asparagus tips sprinkled on top. Drizzle with a few drops of olive oil if you like. Serves 4to6. RECIPE COURTESY OF CHEF JENNY YOUNG