This is a very fast and easy way to serve up asparagus, one of my all-time favorite spring soups. I learned to make it from my colleague Andrea Beaman.
Asparagus reduces mucus and eases constipation. It is diuretic and anti-carcinogenic. A compound called rutin helps prevent small blood vessels from rupturing. Asparagus has been used traditionally for heart palpitations.
1 medium size potato, peeled and cut into cubes
3 cups (720 ml) water
1 bunch green asparagus, woody bottoms removed, cut into 2 “ ( 5 cm) pieces
1 leek or spring onion, thoroughly washed and chopped into pieces
salt and pepper to taste
dulse flakes or gomasio (optional)
1 Boil the potato in 3 cups of water for 5 minutes
2 Add the asparagus and boil for 3 minutes, add the leek and boil for another 2 minutes.
3 Puree the soup in a blender.
4 Pour back into pot, heat up and add salt and pepper to taste.
Sprinkle with dulse flakes or gomasio when serving.
Note: Dulse is a seaweed and is sold as little flakes for easy sprinkling. Gomasio is a mixture of nori (seaweed), roasted sesame seeds and sea salt. Seaweeds are the most mineral rich food on this planet and using dulse or gomasio is an easy way to add them to soups, salads and sandwiches. You can find them in the health food store in the Japanese section.