Asparagus Soup

Ingredients:

2 tablespoons extra virgin olive oil (plus more for serving)
1 onion, chopped
4 cloves garlic, chopped
2 celery stalks, chopped
1 large leek, chopped (soft parts only)
6 cups low-salt vegetable stock
700 g asparagus (cut the soft part and set the very tops aside - you'll need them in the last step)
4 cups frozen peas
1 bay leaf
Salt
Freshly ground pepper
Freshly squeezed lemon juice
Fresh chives, chopped

Directions:

1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. When hot, add the onion and cook until golden (about 10 minutes). Add the garlic and bay leaf and cook, stirring, until fragrant (about 1 minute). Add the celery and leek and cook until tender (about 5 minutes).
2. Pour in the vegetable stock and bring to a boil, then reduce the heat. Add the asparagus and peas and cook until tender (about 20 minutes).
3. Remove the bay leaf; puree the soup in a blender until smooth. Add the salt, pepper and lemon juice, then taste the soup and adjust the seasoning if necessary. Add the reserved asparagus tips and cook until tender (about 3-5 minutes).
4. Ladle the soup into bowls, drizzle with olive oil and sprinkle with fresh chopped chives. Serve with crusty bread.
Note (for a more aesthetic presentation, such as for a special dinner): Boil the asparagus tips separately in salted water until tender (about 3 minutes). Garnish with the asparagus tips just before serving.

Yield: 4 servings
Recipe: themediterraneandish.com