Diane Henderiks' Velvet Asparagus & Leek Soup

Ingredients

• 4

  medium leeks (white and pale green parts only); cleaned and thinly sliced

• 2 tsp

  minced shallots

• 2 tsp

  garlic powder

• 1 tbsp

  butter

• 2 1/2 lb

  asparagus; trimmed and sliced

• 2 qt

  vegetable stock

• 4

  medium potatoes; peeled and coarsely chopped

• 1 c

  evaporated skim milk

• 1/2 tsp

  True Lemon (2 packets)

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• 1 tsp

  salt

• Parmigiano Reggiano cheese (optional, as garnish)

  
  

Directions

1. In a large soup pot, saute the leek, shallots and garlic in butter until tender.
2. Add the asparagus stems, stock, and potatoes. Simmer until the asparagus and potatoes are tender - about 30 minutes
3. Puree the soup with a high powered blender or immersion blender. Strain the soup through a fine mesh sieve to remove the asparagus fibers.
4. Stir in the evaporated skim milk, True Lemon, and salt.
5. Garnish each serving with a Parmesan crisp.*
6. *For crisps, grate Parmigiano Reggiano, using a third cup grated for every crisp you want to make. Heat a non-stick pan to medium or slightly higher. No oil is needed. Sprinkle Parmigiano evenly over the pan and melt for 2-3 minutes, until the cheese browns a little. When melted and slightly brown, remove to a paper towel to cool.