Asparagus Soup, flavored with lemon and garnished with pine nuts.

This creamy soup is made of Asparagus- a spring vegetable that is packed with nutrition.

Asparagus has  a reputation  to be an aphrodisiac, which makes even more sense to cook it in the spring time, a season of awakening, a time when we turn into love junkies.

Ingredients:

• 2 -3 bunches of asparagus

• 2 garlic gloves

• 3 medium leeks, white parts only

• 1 medium onion, sliced

• 2 tbsp cashews, presoaked 

• 2-3  tablespoon butter ghee

• 1 teaspoon salt

• veggie broth,6 cups

• lemon juice, to taste

• zest of 1 small lemon

• black pepper

• pine nut, slightly toasted, until release flavors, for garnishing

Method:

• Heat large soup pot over medium heat. Add the onions, garlic and leeks and cook, stirring frequently, until fragrant, about 3-5 minutes. Do not brown; reduce the heat if necessary.

• In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those as a garnish). Cut the remaining spears and the rest of asparagus into ½-inch pieces.

• Add the chopped asparagus to the pot (minus the reserved tips), add the vegetable broth, cashews, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 5-8 minutes, or until the vegetables are bright green. Try not to overcook them. 

• Meanwhile, use a long, sharp knife to slice asparagus tips lengthwise in half.
• Let the soup cool to warm. Purée the soup in the blender until completely smooth, then return the soup to the pot. Warm up soup to desired temperature, stir in the lemon juice and lemon zest. Taste and adjust seasoning, if necessary.

• Ladle the soup into bowls, then top each bowl with asparagus tips, fresh Ghee, slightly toasted pine nuts, herbs (if using), and freshly ground black pepper.

Note from Chef: Try not to overcook vegetables to preserve nutritions.