I wanted to make this soup even though I was missing 2 main ingredients--the asparagus and the leeks! But I made it work anyway. There is a variation noted at the bottom of the recipe for using broccoli instead of asparagus. And I know that leeks are similar enough to onions that I could substitute. I did try something different though, instead of steaming the broccoli garnish, I decided to try roasting the little sliced broccoli tops...and then I threw in some sliced baby bella mushrooms too, just because I had them.
I roasted the veggies (drizzled with a bit of olive oil) for about 10 minutes at 350 degrees while preparing the soup.
When the soup vegetables were soft, I used my immersion blender to puree them. It made a lovely creamy broth in about one minute! An immersion blender is really a wonderful gadget. But if you don't have one, you can do this step in the blender.
I like that this soup is rich and creamy, yet with only 1/4 cup half and half and some butter, the fat content is within reason. My roasted broccoli and mushrooms on top were perfect. This is extremely delicious!
1 comment:
OH my gosh... I LOVE roasted broccoli. I also like to slice brussel sprouts in half, drizzle them w/ olive oil and sprinkle some salt on them and roast them. YUMM
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