The Best Asparagus Soup You Will Ever Have

1. 1

   Cut the tips of asparagus off the spears and saute the tips 1 tablespoon olive oil for 2 to 3 minutes. Season with salt. Make sure you don't overcook the tips as you want them to be crunchy so they add texture to the soup. Reserve and set aside.

2. 2

   In an heavy-bottomed pot, saute leeks and chopped asparagus spears in remaining olive oil for about 5 to 6 minutes. Add chopped garlic and saute an additional 3 to 4 minutes. Add baby spinach and saute for 1 or 2 more minutes.

3. 3

   Add vegetable broth and bring to a boil. When it comes to a boil, reduce heat and let simmer for about 5 minutes.

4. 4

   Transfer the mixture to a blender (or you can use a stick blender) and blend until smooth.

5. 5

   In a small bowl mix the ricotta and lemon juice until smooth. You want it to have the consistency of a thinned out yogurt. If you need to thin it out more, add a bit of milk.

6. 6

   Ladle the soup in to bowls and top with a drizzle of the ricotta cream, a few asparagus tips, and pancetta crumbles.

7. 7

   If you want to keep this soup vegetarian, omit the pancetta, and if you want the dish vegan, you can also omit the ricotta cream.

* Per serving · 4 servings · Values may vary.