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Title: Asparagus Soup with Thyme

2 lbs. medium asparagus
1 1/2 T olive oil
1 - medium leek, chopped
1 - small carrot, chopped
4 C vegetable stock
1/4 t dried thyme
0 - salt and pepper to taste

Cut off the tips from the asparagus and reserve. Cut the stalks into 1/2-inch pieces.

Steam the asparagus tips, about 4-5 minutes. Remove, and refresh tips in ice water for 5 minutes. Reserve 1 cup cooking liquid.

Heat the oil over medium-low heat. Add the leek and carrot and cook, stirring occasionally, until softened, about 10 minutes. Add the asparagus stalks, broth, reserved cooking liquid, thyme, salt, and pepper; bring to a boil over high heat. Reduce the heat, cover, and simmer gently until the stalks are very tender, stirring occasionally, about 30 minutes. Let the soup cool slightly.

Mix with an immersion blender. Add the reserved asparagus tips and cook over low heat and until the soup is heated through, about 5 minutes.

From Mediterranean Vegan Kitchen
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