For those of us in northern climates, asparagus is one of the first fresh vegetables we enjoy in the spring. Potato and zucchini help give this dish a perfect consistency without a tradition roux of flour and butter, making it a healthier dish.
// serves 4 to 6
1 1⁄2 lbs asparagus
1 Tbsp olive oil
1 leek or small onion, sliced
1 large potato, peeled and cut into large dice
3 cups chopped zucchini
4 cups vegetable stock
Peel the asparagus. Cut off and save the tips. Cut the stalks into 1- to 2-inch pieces and set them aside. Bring some water to a boil in a small pan, add the asparagus tips, reduce the heat, and simmer until done. Drain and set aside.
Heat the olive oil in a soup pot and sauté the leek for a few minutes. Add the potato, zucchini, and asparagus stalks and continue to sauté a few more minutes. Add the stock, bring it to a boil, and then reduce the heat and simmer, covered, for approximately 15 minutes.