• canola oil to coat pan
• 1 onion, diced
• 2 leeks, chopped (white and light green part only - make sure to rinse them well)
• 4 garlic cloves, minced
• 1 large bunch asparagus (about 20 spears, woody ends snapped off), chopped into 1½ - 2" pieces
• salt & pepper to taste
• 4 cups low-sodium chicken stock (use vegetable stock for a vegan soup)
• 2 large handfuls of spinach leaves (about 2 cups packed)

Optional Ingredient

• seared scallops

Garnish Suggestions

• chopped chives
• dollop of sour cream or yogurt

Special Equipment

• heavy-bottom stock pot
• immersion blender

1. Coat bottom of pan with canola oil over medium-high heat
2. Add onions and leeks and sauté until translucent, about 3 minutes
3. Add garlic and sauté until you can smell the aroma, about 30 seconds to 1 minute
4. Add asparagus and sauté until softened, about 3 minutes
5. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes
6. Add in spinach and cook for another 1-2 minutes
7. Purée with an immersion (stick) blender or a household blender. Take care when pureeing hot soup in household blenders; the lid will blow off more easily with hot liquids.  Allow soup to cool before blending (then reheat before serving)
8. Check seasonings, add more to taste
9. Serve and garnish with a dollop of sour cream or yogurt and/or chopped chives.  To add a seafood flair, top each bowl with seared scallops