This simple spring soup is nourishing and easy to make. Enjoy it as part of a balanced dinner or serve it as a light lunch. All of our children love this soup and any variation I make (sometimes I replace part of the asparagus with either cauliflower or broccoli). I use homemade chicken stock in most of my soups (or part stock and part water if I am running low). You could also use a good homemade vegetable stock if desired.
Preparation Note
The cashews need to be soaked for 2 to 3 hours before making this recipe.
Ingredients
Soup
2 tablespoons
extra virgin olive oil
2 small
leeks
chopped
2 small
shallots
chopped
2 bunches
asparagus
chopped
(about 2 pounds)
6 cups
chicken bone broth
2 teaspoons
sea salt
½ teaspoons
dried thyme
freshly ground
black pepper
(to taste)
handfuls
parsley
Cashew-Dill Cream
½ cups
raw cashews
(soaked for 2 to 3 hours)
¼ cups
water
2 tablespoons
freshly squeezed
lemon juice
2 tablespoons
extra virgin olive oil
1 cloves
garlic
peeled
½ teaspoons
sea salt
1 handfuls
fresh dill
