2 1/2 cups leek, chopped
2 1/2 cloves garlic
5 tablespoons extra virgin olive oil
2 1/2 pounds asparagus
1 cup diced celery
1 cup diced carrots
6 cups vegetable broth or stock
1. In a saucepan, cook the leek, carrots, celery and garlic in the olive oil over moderately low heat, stirring until the leek is softened. Add the asparagus and broth, simmer mixture covered for 10 to 12 minutes or until the asparagus is very tender.
2. Purée mixture in a blender until it is very smooth, return the mixture to pan. Cook the soup over moderately low heat until it is heated through, but do not let it boil.
3. Top soup with steamed asparagus tops.
4. Add Himalayan Salt to taste.
Yield: 10 Servings
Adapted from Chef Charlie