The time for new season vegetables has arrived. I can see a lot of Irish products on the standard market shelves to choose from. Obviously, the best what you could do is to find an organic farm, that will supply your vegetables daily. If it is hard for you thou, try to read the labels. Local products are always a better choice. The location safes them from harmful spraying before they got transported miles away. They would have fewer chemicals inside. Less is always better than more. Pick up your vegetables wisely.
The creamy soup went delicious. Here is how I made it:
1.5 liter of homemade broth ( keep it boneless for vegan)
5 bunch of asparagus ( the way they are sold in the shops)
1 large leek
2 tbs Himalayan Salt
Coconut Oil or Ghee Butter
Preheat the saucepan with coconut oil. Throw in sliced leeks and fry on medium heat, salting slightly before. After 3-5 minutes throw in 4 bunches the cut on half asparagus. Again fry it for 5-7 minutes, stirring occasionally. When the vegetables are soft, throw them into the preheated broth. Cook under lid for another 5 – 8 minutes, do not boil. When the vegetables are completely soft, blend it all. Thrown in the remaining one bunch of asparagus, which are cut on half. Cook for another 8-10 minutes on small heat under the lid. Check if they are soft. Add more salt and season well with ground pepper. If you want you can serve it with parmesan cheese.