My mid-year resolution should include blending daily for no other reason than I love it (my blender that is). It’s the one tool in my kitchen that never fails at producing miracles. And it’s the only tool in my kitchen that guarantees vitamin packed-ness with the touch of a button.
I’ve been randomly craving cream of asparagus soup for too long to have not already posted something. Perhaps it has something to do with creamy soups and 100 degree weather not jiving. But more likely, it has to do with forgetting my sporadic craving each and every time I pass through the market’s automated entrance.
You’ll need:
1 lb Fresh Asparagus, Chopped
3 Leeks, Sliced
2 Garlic Cloves
1 – 16 oz Can of Vegetable Broth
1/2 Cup Plain Greek Yogurt
1 Tbsp Parmesan, Shaved
Boil asparagus, leeks, and garlic until tender (about 15 minutes). Blend vegetables until 100% smooth. Add vegetable broth and yogurt and blend again. Add salt and pepper to taste.