Asparagus Leek Soup with Parmesan Frico | Andrea Loret de Mola
Asparagus Leek Soup with Parmesan Frico
20 mins prepServes 4
We’re about to get blasted with cold weather over the next two weeks, so in case you need a little refresher on how to make veggie soups or some inspiration for consuming more veggies, here’s a green soup for you :)
Prepare an ice bath and bring a pot of salted water to a boil. Drop the asparagus into the boiling water and cook for 2-3 minutes or until bright green and just tender. Once cooked, shock the asparagus in ice water to preserve its green color.
In a heavy-bottomed pot, heat olive oil over medium-high heat and sauté leeks, shallot, and garlic with a heavy pinch of salt until tender. Once softened and fragrant, add the blanched asparagus and mix to combine. Add water or vegetable stock and bring to a simmer. Use an immersion blender or high-speed blender to blend the soup. Pass through a fine-mesh sieve and serve.
For the Parmesan frico, grate Parmesan onto a Silpat-lined sheet tray and bake at 375°F for 7-10 minutes or until golden brown. Be careful not to overbake as this can make the Parmesan bitter.
Serve the soup hot with freshly cracked black pepper, a drizzle of olive oil, and crispy Parmesan frico bits.
