This is a delicious soup, all of the ingredients are organic and cooked from scratch. For the stock, you can use also celery, fennel and add some herbs as a variation from the original version.
2 lt organic vegetable stock
To make the stock follow the instructions at the bottom of the table
2 Medium white onions
In a deep pot sauté the chopped onions, diced celery sticks and roughly chopped leeks in olive oil, until tender
2 celery sticks
Add the asparagus roughly chopped with the lower whiter part discarded, mix well
Pour the vegetable stock, bring to a boil and then reduce to simmer for 20 minutes
2 tbsp organic extra virgin olive oil
After the time elapsed add the wild garlic leaves, liquidize with a handheld blender
Season with salt & pepper to taste and garnish with cayenne pepper
7 wild garlic leaves (or 2 cloves of garlic as a substitute)
FOR THE STOCK
in a pot filled with 2.5 lt of cold water add 1 onion cut in half, 1 carrot peeled and diced and 1 potato cut in half
Bring to a boil, add 1 tsp of salt and simmer for 30 minutes. Your stock is ready
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