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I just tinkered around with a recipe and came up with this. I liked it so much I ate two bowls. Yum!
2 tablespoons butter
1 leek, white part only, halved lengthwise, washed thoroughly and chopped
¾ pound asparagus, cut into ½-inch pieces
1 garlic clove, crushed
1 3/4 cups vegetable broth (I used this recipe for the stock)
1/3 cup coconut milk
2 tablespoons butter
1 leek, white part only, halved lengthwise, washed thoroughly and chopped
¾ pound asparagus, cut into ½-inch pieces
1 garlic clove, crushed
1 3/4 cups vegetable broth (I used this recipe for the stock)
1/3 cup coconut milk
- Heat the butter in a large pot until the foam disappears.
- Add leek and cook for 2 minutes, stirring. Add garlic and asparagus and cook for another minute.
- Add vegetable broth and turn heat to high. Bring to a boil, then reduce heat and put a lid on the pot. Simmer for 10 minutes, until asparagus is tender.
- Stir in coconut milk, then transfer to blender and blend until smooth. Serve immediately, or put it back in pot on low to heat through.
