This is a delicious soup, all of the ingredients are organic and cooked from scratch. For the stock you can use also celery, fennel and add some herbs as a variation from the original version
| 2 lt organic vegetable stock | To make the stock follow the instructions at the bottom of the table |
| 2 Medium white onions | In a deep pot sauté the chopped onions, diced celery sticks and roughly chopped leeks in olive oil, until tender |
| 2 celery sticks | Add the asparagus roughly chopped with the lower whiter part discarded, mix well |
| 2 leeks | Pour the vegetable stock, bring to a boil and then reduce to simmer for 20 minutes |
| 2 tbsp organic extra virgin olive oil | After the time elapsed add the wild garlic leaves, liquidize with a handheld blender |
| 800gr asparagus | Season with salt & pepper to taste and garnish with cayenne pepper |
| 7 wild garlic leaves (or 2 cloves of garlic as a substitute) | FOR THE STOCK |
| Cayenne pepper | in a pot filled with 2.5 lt of cold water add 1 onion cut in half, 1 carrot peeled and diced and 1 potato cut in half |
| Bring to a boil, add 1 tsp of salt and simmer for 30 minutes. Your stock is ready |
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