Asparagus Soup

Serves 2

Medium Leeks, White Part Only, Chopped
1 TBS Sweet Butter
1 Medium Onion, Chopped
2 Cups Vegetable Stock
3 Bunches Asparagus, Chopped
1 Bouquet Garni (5 garlic cloves, 1 bunch parsely stems, 2 tbs whole black peppercorns, 2 bay leaves, 6 fresh thyme stems in cheesecloth secured with butcher’s twine)
Kosher Salt and Fresh Ground Black Pepper
Fresh Whole Cream
Zest of 1 lemon
Meyer lemon oil

In a large pot heat butter on medium to high heat and add the leeks, onions and cook until soft and translucent, about 4-5 minutes.  Add vegetable stock, bouquet garni and asparagus and bring to a boil.  Reduce heat to simmer and cook until asparagus is tender enough to break with two fingers, approximately 25 minutes.

Puree soup in a high-speed blender and press through a chinois or fine mesh strainer and dispose of the thin asparagus fibers.  Add a little cream to make a smooth consistency and season to taste.  When ready to serve, drizzle about a half a tablespoon of Meyer lemon olive oil over the top of the soup. Follow with grated lemon zest to finish.