Recipe by Becky Ringsby of Savor Specialty Chef Services.
- 2 Tbsp. butter or olive oil
- 1 large leek, chopped
- 2 large garlic cloves, minced
- 2 lbs. asparagus spears (after trimming – about 3 bunches), trimmed and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 4 cups chicken or vegetable broth
- 1 tsp. fresh thyme
- 1 bay leaf
- Parmesan rind
- 6 oz. fresh spinach
- 1 slice (2 oz.) bread, lightly toasted and torn into pieces
- Splash fresh lemon juice
- Optional: Top with grated Parmesan, roasted asparagus tips, and/or crisped, crumbled prosciutto
Heat the butter or oil in large saucepan on medium heat. Add leek with some salt; cook 5 minutes, or until tender, stirring occasionally. Stir in garlic; cook and stir 1 minute, or until fragrant. Add asparagus pieces and wine; season with salt and pepper. Cook until asparagus is bright green and tender and most of wine is evaporated, 4-5 minutes. Add broth, thyme, bay leaf, and Parmesan rind; increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and bread; cook, stirring occasionally, until spinach is wilted, about 2 minutes. Let mixture cool slightly. Remove bay leaf and Parmesan rind.
Working in batches, puree soup in a blender until very smooth, about 2-3 minutes per batch. Season with salt and pepper and lemon juice to taste.