- 2 cups asparagus, woody end removed and chopped into 1″ pieces. Reserve 1/2 the tips.
- 2 large leek, sliced
- 2 large shallot, sliced
- 4 garlic cloves, minced
- 2 russet potato, peeled and chopped
- 2 tbsp. Grapeseed oil
- 1 tbsp. Coconut oil
- 6 cups vegetable broth
- Sea salt and pepper to taste
- 4 lemon wedges
In a medium pot, heat olive oil and coconut oil over medium heat. Add leek and shallot, cooking for approx. 2-3 mins before adding the garlic, asparagus (not the reserved tips), and potato. Cook an additional 3 minutes. Season with salt and pepper, stir, then add the broth. Bring to a boil and then immediately reduce to simmer.
Cook for approximately 20 minutes; potato should be easily pierced with a knife at this point. Use an immersion blender to process everything until smooth. If you do not have an immersion blender, transfer in small batches to a blender and blend until smooth. In a small pot with 3 cups of water, blanch the reserved asparagus for 2-3 mins until cooked but still crunchy. Drain liquid and set tips aside. Ladle soup into bowls and top with asparagus tips. Serve with a lemon wedge, squeeze over soup prior to eating.