The delicious flavors of Spring shine in this easy, fat-free soup. The trick to this dairy-free, gluten-free recipe is using the ends of the leek and asparagus for maximum flavor. Green peas add healthy protein and bright green color.
Trim the green parts off the leek and set aside. Slice the white part of the leek and rinse thoroughly under running water. Trim the woody ends off the asparagus, but don’t throw them away. Simply set aside.
In a medium pot, combine the white leeks, potato, asparagus tips, and tarragon.
Separately, rinse the green parts of the leek and the woody ends of the asparagus. Place the green leeks and woody asparagus pieces in cheesecloth or a reusable soup bag. Add the bag to the pot, along with the vegetable stock and 1 cup of water.
Cover and bring to a boil. Reduce the heat and simmer 10-15 minutes, just until the potatoes are tender. Add the peas and cook 1 more minute.
Remove the soup bag (or cheesecloth) from the soup. Place the cooked leek potato mixture into a blender, along with the salt, and pepper. Puree until smooth.
Add warm water, as needed, to reach a smooth, pourable consistency. Taste to adjust seasoning.