SOUP METHOD

Prepare the vegetables: Trim the tough ends of the asparagus and chop spears into 1-inch pieces. Clean the leeks thoroughly and slice them into thin rounds.

Sauté the vegetables: In a large soup pot, melt the butter or vegan butter or heat the olive oil over medium heat. Add the chopped asparagus and sliced leeks. Sauté until the vegetables are tender, about 5–7 minutes.

Create the roux: Sprinkle the flour over the sautéed vegetables, stirring continuously to create a roux. Cook for 2–3 minutes to remove the raw taste of the flour.

Add broth: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil.

Simmer: Reduce heat to low and let the soup simmer for about 15–20 minutes, or until the asparagus is very tender.

Blend: Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious as the soup will be hot.

Finish the soup: Return the soup to the pot and stir in the heavy cream or the coconut milk or plant-based cream alternative. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

Serve: Ladle the velouté into bowls and garnish with a sprinkle of the crumble.

CRUMBLE GARNISH METHOD

Toast pine nuts: In a dry skillet over medium heat, toast the pine nuts until they are lightly browned and fragrant. Be sure to stir frequently to prevent burning. Once toasted, remove from heat and let them cool.

Prepare lemon zest: Use a zester or a fine grater to zest the lemon. Be careful to only zest the outer, colored part of the peel, avoiding the bitter white pith.

Combine ingredients: In a small bowl, mix together the toasted pine nuts, lemon zest and nutritional yeast (if using). Season with salt and pepper to taste.

Crush or pulse: You can crush the mixture with the back of a spoon or pulse it a few times in a food processor to achieve a crumbly texture. You want it to have some texture but still be small enough for easy sprinkling.

Garnish: Sprinkle the Toasted Pine Nut and Lemon Zest Crumble over each bowl of soup just before serving. Add a pinch of fresh chives or parsley for an extra burst of color and flavor.

This unique garnish adds a layer of complexity to the soup, combining the earthy crunch of pine nuts with the bright citrus notes from the lemon zest. It’s sure to elevate the overall dining experience!