Creamy Asparagus Soup

Yum yum yum! I think it might be time to stop buying asparagus. The quality is going down and the price is going up, but it's so delicious! I'll have to find a new vegetable to base all of my recipes on. :(

Until I do, here is a recipe for Creamy Asparagus Soup. Delicious!

Serves 8

Ingredients:
2 lbs asparagus
Touch of oil/butter
2 leeks, chopped
1/2 c chopped green onions
4 cloves garlic, minced
5 carrots
2 1/2 c chickpeas (2 small cans, or 1 large, drained and rinsed)
6 c veggie stock
1 pint heavy cream
1 cup parmesean cheese, grated

Directions:
~Saute the leeks, onions, garlic and carrots in the oil in a large kettle/stock pot.
~Remove the really woody parts of the asparagus and discard. Reserve the really pretty tasty ends. Throw the middle parts into the pot and saute a while.
~Note: If you're making this soup to look nice for other people, blanch the pretty tips of the asparagus (bring a small pot of water to a boil, throw them in for just a couple moments until they turn really pretty bright green, then strain them out and rinse them in cold water). If you're making it just to eat it by your fine self or low standards family, stick them in at the end just before serving. They'll cook just fine in the soup itself, too.
~Add the chickpeas and veggie stock. Bring to a boil, and cook until the asparagus and carrots are nice and soft.
~Then, take out your magical immersion blender and have at it until there is nothing but soupy, green, icky-looking mush. (If you don't have an immersion blender, go get one. Seriously. In the meantime, let it cool down, the put a small batch in your blender and do it bit by bit while making a million more dishes to clean than necessary.)
~Reduce the heat. Put in most of the cheese, but save some for a garnish if you're playing to impress. Even if you're not, it adds a little something to have a cheesy top to this soup. Stir in to make sure it's all melted.
~Stir in the cream, and make sure it's evenly heated through. Doesn't that make it look prettier?
~This is a good time to add in some seasoning. I threw in some garlic salt, black pepper and dried parsley.
~If you didn't blanch your asparagus tops, toss those in now and let them heat up for a couple minutes. If you did, you may serve it up into fancy bowls, sprinkle on the cheese and add a couple spears to the soup. Pretty as all get out!
~Enjoy!

Update: I take back what I said about the asparagus. The farmers market just posted on facebook about all the asparagus that's about to come in. Yay!

I didn't even instragram this one! Or blanch the tips.

Nutritional info (minus the seasoning)

Calories - 375 per serving if 8 servings.

Fat - 25g

Saturated Fat - 16g

Cholesterol - 91mg

Sodium - 391mg

Potassium - 324mg

Carbs - 22g

Fiber - 6g

Sugar - 5g

Protein - 12g

Vitamin A -110%

Vitamin C - 23%

Calcium - 21%

Iron - 15%