Leek and Asparagus Soup With Clams

READY IN: 20mins
SERVES: 6-8
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • cook leek in butter to soften, about 2 minutes (do not burn).
  • add asparagus and water just to cover them, cook about 3 minutes to soften.
  • add spinach, cook for about 1 minute to soften.
  • add water or stock (cold, if your stick blender is not all stainless steel) and puree.
  • Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
  • Add salt and pepper to taste.
  • Ladel into bowls, garnish and serve.
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