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I can’t stop by the farmer’s market these days without picking up some asparagus. It’s absolutely irresistible.  This weekend, I had to get creative to use up the three pounds I hauled home!  I also had some leeks on hand, so I decided to roast them together and create a very simple soup. Light and lemony, it’s the essence of springtime. Add some homemade whole wheat croutons for a slightly heartier meal.  I also whipped up an asparagus and ramp frittata, so watch out for that recipe in the next day or two.

Note: while I often use a food processor to puree soups, in this case, a blender works much better –  you want a nice velvety texture here that can’t be achieved with a food processor (well, with my crappy one, anyway.)

Roasted Asparagus and Leek Soup

2 pounds asparagus, tough ends snapped off, cut into 2-inch pieces

2 cups chopped leeks (white and light green parts only)

2 tablespoons extra virgin olive oil

3 tablespoons minced flat-leaf parsley

2 teaspoons freshly grated lemon zest

3 to 4 cups vegetable broth (use gluten-free broth if you are gluten-sensitive)

3/4 cups fat-free milk (or soy milk for a vegan soup)

Salt and pepper to taste

Heat the oven to 425 degrees.

Toss the asparagus and leeks with the oil and spread in a single layer on a rimmed baking sheet. Sprinkle with a little salt and pepper. Roast until the vegetables are soft and golden, about 35 minutes.

Place them in a blender with the remaining ingredients (starting with 3 cups of broth and adding more as needed) and process until very smooth. Season with salt and pepper to taste, and gently reheat.

Serves 4