My mom sent me this soup recipe and it is out-of-this-world delicious. I’m already planning on buying ingredients so I can make it for the freezer for post-baby. Also proof of its awesomeness: Leo put down a whole bowl in a blink. He’s normally a little choosy about soups and only eats half of what he’s served, but he gobbled this up!
- 3 leeks, cleaned and the white and pale green parts diced
- 1/4c. olive oil (some really good glugs from the bottle)
- 4lg. garlic cloves (but the more the merrier)
- 8c. water
- 8c. vegetable broth
- 1t. salt
- 1 1/2-2lbs. asparagus, cut into 1/2″ pieces
- 1c. brown rice
Saute leeks and garlic in olive oil over medium heat for 5 minutes, until leeks start to get tender and translucent. Add the remaining ingredients. Bring to a boil. Reduce heat to a vigorous simmer and cook uncovered for 90 minutes, until liquid has reduced down by about a third. Puree soup completely. Adjust salt as needed.