This soup is an opportunity to enjoy the first of the young spring asparagus. Choose medium-sized asparagus (neither pencil sized nor too large) and look for tips that are tight and free from flowering.
Although you can serve the soup “as is,” the cream garnish brings valuable dairy fats.
Asparagus, in addition to being a good source of fiber, has one of the most complete spectrums among vegetables both for amino acids and elements. Asparagine, a fairly common amino acid with a distinctive smell, is rarely found in such abundance as in the asparagus. It is a good thing to have because it is used by our body to make a variety of other amino acids.
For these reasons, asparagus should be a staple in our diet, not an exotic food.
Leeks, being sulphur donors, like all the members of the allium family, are good for the immune system, joints and cartilage. They have a very broad spectrum of essential amino acids (which is rare for vegetables), extremely low glycemic load and glycemic index, and some anti-inflammatory properties.
Efficiency, Completeness, Spectrum, Quality: all these words refer to the same notion: how many key nutrients are present in a given food?
• Protein – A “complete” or “efficient” protein source contains all 9 essential amino acids, in proportions suitable for our body: excess in any particular amino acid results in imbalance. Although our body can adjust within a certain range, it cannot deal with overwhelming imbalance. By eating a variety of proteins, we avoid stressing our body’s regulation capability.
• Fat – Fat quality is determined by the quality of its source: fat is not an isolated molecule, it comes within a whole matrix of other ingredients, and those must be healthy too. Healthy fats start with healthy animals and healthy plants.
• Micronutrients and elements that have a physiological function in our body are too many to count. If you eat a restricted diet, you will forgo many healthy nutrients.
- 2 medium leeks (white to light-green part only)
- 2 lb medium-sized asparagus
- 2 tablespoons unsalted butter
- 4 cups chicken stock
For the citrus cream (optional):
- 1 tablespoon minced flat-leaf parsley
- ½ cup crème fraîche
- Zest and juice of one lemon