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.