Being a Benedictine House, we start our day with the office of Lauds followed by Eucharist. As I left the service today, I was struck by just how many years Monasticism has existed and thrived, and how blessed I was to be a part of a living organism that has withstood the passage of time and changed the world in the process.
As I passed through our atrium, I was met with the lovely singing of birds. With the cold winter we’ve had, this promise of spring was a delight to my ears and got me itching to create a light new soup that was both colorful and tasty. I set out for the kitchen to create just that.
CHANGE SERVING SIZE
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cups sliced leeks white part only, (12 oz.)
- 2 cloves garlic sliced
- 11 oz. red or gold Yukon potatoes peeled and sliced (about 3 potatoes)
- 1 1/2 lbs broccoli florets (2 heads)
- 1 lb asparagus
- 1 tsp fresh thyme (1/2 tsp dried)
- 8-10 cups stock vegetable or chicken
- 4 cups baby spinach leaves packed (3 oz.)
- In a large stockpot over medium heat, sautee leeks, garlic, and thyme in the butter and olive oil until softened- about eight minutes.
- Add diced potato and cook an additional 5 minutes or until the potatoes begin to take on a slightly translucent hue. Meanwhile, prepare asparagus by snapping off the ends and peeling the sides with a vegetable peeler and cut into 1" pieces.
- Add broccoli florets to your stock pot and cook for an additional 5 minutes, stirring occasionally. Add prepared asparagus pieces and cover with 8 cups of stock (vegetable or chicken, whichever you prefer). Stir and bring to a simmer.
- Cover your pot and cook until your vegetables are tender about 10 min.
- After 10 minutes, uncover the pot, turn off the heat and add the spinach. Allow to sit for an additional five minutes.
- Cool slightly, and puree using an immersion blender or a countertop blender. Season to taste with salt and pepper. Add more broth to achieve the desired thickness or add some cream. Re-heat and serve. Makes 14 cups of soup.