I went on my traditional asparagus picking trip this long weekend. I made soup because if you’re like me, we’re still experiencing some cold spring weather. If not, you should still make it because it’s delicious and it’s made with Bone Brewhouse Traditional bone broth!
1 tablespoon olive oil
1 leek, cleaned and thinly sliced
1 clove of garlic, chopped
1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
1/2 cup frozen peas
Pinch of red pepper flakes (optional)
Kosher salt and black pepper to taste
1 tub of Bone Brewhouse Traditional bone broth
2 cups water
1 cup plain non-fat or 2% Greek yogurt (optional)
Shaved or grated parmesan cheese for topping the soup (optional)
Heat olive oil over medium-high heat, add leek, garlic, red pepper flakes and sauté for 3 minutes. Add chopped asparagus and sauté another 3-4 minutes. Add frozen peas, bone broth, water and bring to a boil. When the soup starts to boil, cover with a lid, lower the heat to low and simmer until the asparagus is very tender. Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth. Stir in the Greek yogurt, salt and pepper to taste. Transfer to serving bowls and top with parmesan cheese. Enjoy!