I’m back from Hawaii, and thank goodness I came back to an easy assignment! I’m still a bit jet-lagged and weary from the five hour time difference, so I barely had enough motivation to gather the necessary asparagus and leeks for this easy and tasty soup! Simple enough preparation though I may have dozed off for a minute during the leek and onion saute because they turned a little brown. Thus the “greenness” of the asparagus soup ended up lighter than intended. No worries, though. I just garnished with sour cream, bacon bits, and bits of sauteed asparagus for extra color.
This asparagus soup was made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.