This springy-green soup has the fresh taste of leeks, asparagus and ramps. Serve warm or cold. As you cook with more asparagus this spring and early summer, save the woody, tough asparagus ends in a plastic bag in your freezer to make more asparagus stock for soup! The more ends, the stronger the asparagus flavor.
Asparagus and radishes shaved paper thin, tossed in an oh-so-light lemon & honey vinaigrette. For vegan preparation, swap honey for apple cider vinegar or maple syrup and add some slivered almonds. For vegetarian version, also add some thinly shaved parmesan or pecorino.

Leave a Comment