We love asparagus soup and I have a go-to recipe from Food and Wine.  When I saw Dorie’s version which included leeks I thought I would give it a go.  After carefully reading the recipe I decided I would use Dorie’s ingredients but not her technique. Dorie  has you peel the asparagus, I never peel, put the asparagus in a cheesecloth and boil to make asparagus water.  Take out the asparagus and put in an ice water bath to stop the cooking.  The recipe goes on from here to what I thought was my typical cooking technique.

Here is what I did.  Put olive oil and butter in a pan.  Add leeks, onion, shallot, garlic and cook for 5 minutes.  Add asparagus and cook for another 5 minutes. Add chicken broth, bring to a boil and simmer for 30 minutes.  Puree soup in blender and serve.

To see what French Fridays with Dorie thought go here.
To see the Food and Wine recipe go here.

We don’t print the recipes instead we encourage you to buy the book.