This yummy soup is made with fresh @panierdufermier produce. Asparagus and leeks are great sources of prebiotic fibre which feed the microbiome.
(4 to 6 portions)
2 bunches of asparagus (chopped)
1 leek (sliced thinly)
5 cups organic broth (chicken or vegetable)
Extra-virgin olive oil (drizzle)
Parmigiano-Reggiano (grated, to taste)
Ground pepper & salt (to taste)
In a large pot, sautée the leeks at medium heat with a bit of olive oil until translucent. Add the asparagus (keep a few stems aside as garnish). Add a bit more olive oil and sautée for 5 minutes. Add the broth and bring to a boil. Let simmer for 20 minutes.
Meanwhile, lightly coat the remaining stems with evoo and cook with an air-fryer for 5 minutes. Let cool.
Remove the soup from heat and purée with a hand mixer. Serve the soup and garnish with asparagus stems, lemon juice, cheese and ground pepper. Enjoy!