.JPG)
One of my all time favorite soups!! Love how healthy it is, easy to make and tasty it is! Doesn't sound the best, but you will love it. The pesto is perfect in it too. Put about a tablespoon in the middle and then either mix it all around, or what I do is just take a little on my spoon with each bite.
Perfect Sunday night dinner :)
Serves 4 (I got 6-7 servings, but we don't have big meals)
2 medium leeks,
sliced
olive oil
4 cups water or broth
1 bunch
asparagus, cut into half inch chunks
1 tsp Herbes de
Provence or a combo of rosemary, thyme and basil
2 Tbsp lemon juice
1 can white beans, drained and rinsed
1 can artichokes in water, drained and rinsed
salt and white pepper to taste
basil chiffonade or fresh herb pesto to top
Add some olive oil to a big soup pot. Toss in the sliced leeks and cook
until wilted, about 10 minutes.
Then add the broth, asparagus, herbs and lemon juice. Bring to a simmer
and cook for about 15 minutes.
Take off the heat. Add the beans and artichokes and blend in batches in
a blender, food processor,
or using an immersion blender.
Return the puree to
low heat, adjusting the seasonings with salt and white pepper
Ladle into bowls.
Top with a chiffonade of basil or fresh herb pesto.
Arugula, Fresh Herb
And Pumpkin Pesto
1 cup pumpkin seeds, soaked in water for 8
hours
½ cup extra virgin olive oil
4 cloves of garlic
3 tablespoons white miso
4
tablespoons lemon juice
2 cups arugula
4 ounces mixed herbs (basil, parsley, cilantro, mint)
Place
all the ingredients in a food processor, and process until combined.
No comments:
Post a Comment