Leek And Asparagus Soup With Clams

1. 1

   cook leek in butter to soften, about 2 minutes (do not burn).

2. 2

   add asparagus and water just to cover them, cook about 3 minutes to soften.

3. 3

   add spinach, cook for about 1 minute to soften.

4. 4

   add water or stock (cold, if your stick blender is not all stainless steel) and puree.

5. 5

   Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).

6. 6

   Add salt and pepper to taste.

7. 7

   Ladel into bowls, garnish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.