There is a magical place in Charlotte, Amelie's French Bakery, and I fell in love with a bowl of Spinach Asparagus Leek soup while eating there with my dear friend Lauren.
She told me it would be easy to make, and since she is my cooking guru I believed her. As soon as I got home I searched for a Spinach Asparagus Leek soup recipe and made the first one I found.
This was my first time making soup and my first time cooking with leeks (and only the second time eating them, after that first bowl at Amelie's).
It is my favorite meal in the world to prepare. Adding to firsts, this was really the first time that I made a meal with beautiful and fresh ingredients. Every time I make it I enjoy preparing each vegetable and enjoy it even more knowing that it makes such an amazing soup. This is perfect when paired with a fresh baguette or, in a pinch, Pillsbury makes a dreamy french loaf you can find refrigerated with their biscuits. Another great thing about this soup is you can adjust amounts of vegetables to suit your case; I usually add more potatoes and carrots.
Spinach Asparagus Leek Soup
adapted from Taste of Home
3 large leeks, cleaned and sliced into 1/2-inch pieces (I prepare them this way)
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
4-5 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth (or 5, 14.5oz cans or 10 cups)
1 pound fresh asparagus, cut into 1-inch pieces
1/2 pound fresh spinach, chopped
1/4 teaspoon pepper
1 cup heavy whipping cream (optional)
Saute leeks and onion in butter until tender.
Add the potatoes, carrots, salt, and broth.
Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. I usually save my asparagus cutting and spinach chopping until this time.
Stir in asparagus; cover and simmer for 10-15 minutes or until vegetables are tender.
Add the spinach, pepper and cream; heat through.