2leeksuse bottom white part only, sliced into thin rounds
5garlic clovesminced
1teaspoonlemon zest
1bunch of asparagusCut an inch off from the bottom and toss out and then cut the rest of the asparagus into thirds
3cupswater
Salt and pepper to taste
Instructions
Heat a soup pot over medium heat and add the leeks, garlic and lemon zest.
Sauté for 4 minutes and add a splash of water or broth if things start sticking to the bottom of the pan.
Add the asparagus and water and simmer for 15 minutes with the lid at a tilt (you might think the asparagus isn’t cooked enough, but It will be the perfect texture to blend after the next step).
Turn off the heat and let the soup cool without a lid for about 20 minutes.
Blend in batches (or with an immersion blender) until creamy and smooth.