Whole Foods Challenge

Every Tuesday Whole Foods does this thing where each department has samples out. Last week though they were trying something new. Since its asparagus season the store was featuring asparagus and therefore each department's sample was asparagus based. Also more awesomely, they were asking everyone to vote for their favorite. It was an awesome Whole Foods Department Challenge.

The produce department had two samples, a grilled baggett with roasted asparagus and fresh mozzarella and an asparagus leek soup. Even though the bakery department had super delicious asparagus and feta croissants, I felt that on asparagus deliciousness alone, the asparagus leek soup was my favorite. It might have had something to do with how cold and rainy it was outside, you never know. Either way, I picked up the recipe and resolved to make it this week for dinner. I might have cooked it down some more to make it a little thicker after pureeing it, but otherwise it was tasty, filling and good for you.


Asparagus Leek Soup

1 large leek, chopped into 1/2 inch pieces
2 shallots, chopped
2 tbsp butter
2 bunches asparagus, trimmed and cut into 1.5 inch pieces
4 cups chicken broth
1 cup water
1/4 cup cream
parmigiano-reggiano grated over top of each bowl

Using only white and pale green parts, cut leek in half and rinse. Then chop into 1/2 inch pieces. Saute with better, shallots, salt and pepper.

When leeks are softened, after 3 minutes, add cut asparagus, broth, and water. Bring to a boil and then simmer covered for about 10 minutes or until asparagus is tender.

Using either the traditional blender or an immersion blender, blend until smooth. Pour through a sieve if desired (I didn't do this, I like pulp), then return to pot and add cream and salt and pepper to taste. Simmer till hot. Serve immediately and grate parmigiano-reggiano over top.