This impressive soup will leave your friends asking where you took culinary classes. The smooth texture and subtle asparagus flavour are brought to life by the addition of lime, and cayenne pepper for just the right amount of bite. Add a dollop of crème fraiche before serving to wow your guests taste buds.
1 Tbsp canola oil (15 mL)
3 leeks, washed well, thinly sliced (white and light green parts only) (3)
4 garlic cloves, pressed or minced (4)
1 lb asparagus, trimmed, cut into 1” pieces (450 g)
1 bunch or package of watercress, or substitute with baby spinach (113 g)
6 cups no-salt added vegetable broth (1.5 L)
Juice of 1 lime (1)
1/2 tsp salt (2 mL)
1/8 tsp cayenne pepper (0.5 mL)
4 tsp crème fraiche or sour cream (20 mL)
*Save a few asparagus tops and watercress leaves for garnish
1 Tbsp canola oil (15 mL)
3 leeks, washed well, thinly sliced (white and light green parts only) (3)
4 garlic cloves, pressed or minced (4)
1 lb asparagus, trimmed, cut into 1” pieces (450 g)
1 bunch or package of watercress, or substitute with baby spinach (113 g)
6 cups no-salt added vegetable broth (1.5 L)
Juice of 1 lime (1)
1/2 tsp salt (2 mL)
1/8 tsp cayenne pepper (0.5 mL)
4 tsp crème fraiche or sour cream (20 mL)
*Save a few asparagus tops and watercress leaves for garnish
