i realize that a lot of the fun with the food matters project is checking in to see all the creative ways the other participants tweak & personalize each week’s recipe, but when it sounds so good as written, sometimes it’s ok to leave well enough alone.
we don’t always do that, but it was the right choice with this week’s recipe.
this soup combines some of the wonderful flavors of spring like asparagus & leeks & puts them together with a base of white beans & potatoes, which when pureed, create a rich, guilt free, creaminess. the asparagus gets roasted, our all time favorite way to eat it & the leeks are sautéed in white wine, which truly does something magical to their mild onion flavor. the sprinkling of shaved parmesan adds a welcome salty bite.
we devoured it with large, crusty slices of whole foods’s parmesan black pepper bread.
for the full recipe, be sure to visit Adrienneats & for the full round up of everyone else’s variations, head over to the food matters project.
This looks perfect!
I’d love to try the soup your way if it weren’t so hot outside already! It looks and sounds so delicious.
it was actually pretty hot the day we made it. oh well, it tasted good no matter the temperature!
I wish I followed the directions to the tee… Your soup looks so good! Seems like that wine went well with it too.
That looks amazing. Please, please, please host a dinner party!