This is a refreshingly light soup with a beautiful spring flavor. I use the pesto as a flavor booster. If you don’t feel like making the pesto, just finish with some chopped fresh mint and basil and drizzle with a little extra virgin olive oil
2 bunches asparagus trimmed, then peeled and chopped
1/2 onion, chopped
1 leek, white part only, washed well and chopped
1 medium sized carrot, peeled and diced
2 tbsp unsalted butter (30 ml)
2 tbsp Pure by Christine Cushing extra virgin olive oil (25 ml)
1 medium Yukon Gold potato, peeled and diced
1 cup spinach, chopped (125 ml)
4 cups chicken stock (1litre)
1/2 cup white wine (125 ml)
1/4 tsp cayenne (1 ml)
Coarse salt and freshly cracked black pepper, to taste
¼ cup Sour cream (60 ml)
1 cup mint leaves, washed and dried (250 ml)
1/2 cup basil leaves, washed and dried (125 ml)
1 small clove garlic, crushed
1/4 cup Pure by Christine Cushing extra virgin olive oil (60 ml)
Zest of ½ a lemon
Coarse salt and fresh cracked pepper to taste
In a large saucepan, melt butter over medium. Add onion, leek, carrot and garlic and lightly cook vegetables without coloring, about 2 minutes. Add wine and reduce by half, about 2 minutes. Add potatoes, asparagus stems, and stock. Bring to a boil. Reduce heat, partially cover and let simmer until potatoes and asparagus stems are tender, about 15 to 20 minutes.
Steam asparagus tips. (Alternatively place a mesh strainer into the soup broth and add the asparagus tips to cook until crisp tender about 2 minutes.) Set the tips aside until ready to use.
Add the chopped spinach to the soup and cook for 1 minute.
Carefully puree soup in a blender or with a hand blender until smooth. Note if soup seems stringy from the asparagus, strain soup through a mesh strainer.) Stir in sour cream. Reheat until steaming. Season with cayenne, salt and pepper. Serve and garnish with asparagus tips and pistou.
Combine all ingredients in a food processor and pulse until smooth. Garnish soup with a dollop of the pistou.
Recipe from Christine Cushing’s website