Does that look like baby food? Ugh. I find it so difficult to make soup look photogenic. I know, I need something chopped up on top, like chives, or asparagus, but this is a kitchen, not a food styling studio. Anyway, I assure you this soup is delicious. It's April, so it's time for asparagus, people! What I love about my Vitamix is I know I can throw in random veggies and blend it into a silky soup in seconds. I also had the opportunity to use up cheeses that have been sitting in my fridge - that's the beauty of soup, you don't need to follow a recipe. But if you want, here is what I did:
1 bunch fresh asparagus, chopped
1 bag frozen broccoli (or fresh, a head, chopped)
1 bag frozen, chopped leeks (or fresh, maybe 3, but Trader Joes who is clearly after my own heart has frozen, chopped leeks)
2 cloves garlic
4-6 cups chicken stock
~ 1/2 c cheese - just use up what you have in the fridge, I threw in some feta, some goat and some cheddar
2 t paprika
1 t ground coriander
salt, pepper
In a large pot heat some olive oil and the saute the leeks, broccoli and asparagus until tender. Add garlic, salt, pepper, paprika and coriander. Pour in chicken stock and cheese. After it comes to a simmer, either use an immersion blender or pour into Vitamix and blend. I probably added only 4 cups of stock but if you prefer your soup thinner add more, and this can be done after blending. Serve with some drizzled olive oil.
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