Welsh Family Kitchen

Asparagus Soup Guy Fieri Ingredients: 1 tablespoon olive oil 1/2 onion S&P 1 bunch pencil asparagus, trimmed and cut into 1 1/2" pieces 10 oz frozen peas 1/4 cup dry white wine 1 pint leeks 1 tablespoon Better Than Bouillon Veggie Procedures: In a large soup pot or Cutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside Working in batches (are carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the leeks and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4-6 minutes. Season with S&P Notes: 2021-04-08: Made with fresh asparagus left over from Jelled Asparagus Salad— poor. 04/16/2021