Borrowed from cucina nicolina with a few minor additions and subtractions:
- 3 leeks, sliced thinly and rinsed
- 2 large cloves garlic
- 4 cups vegetable broth
- 2 cups water
- 1/2 bunch asparagus, chopped with its woody ends discarded
- 1/2 pound spinach washed and chopped
- salt and pepper
In a large pot, sautée the leeks and garlic in a few tablespoons of olive oil over low heat. When they are beginning to soften, add the broth and bring to a boil. Add the asparagus and cook on high heat for a few minutes, then reduce to a simmer. Add the water and spinach, and simmer for about 10 minutes to let the flavors blend. Then pour contents into a blender and puree. Season with salt and pepper, and serve hot.
For original recipe, click here.