John’s Asparagus and wild garlic soup

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
2 leeks	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
800gr asparagus	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
Cayenne pepper	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