2 pounds asparagus, trimmed, cut into 2-inch pieces
1 large leek (white and pale green parts)
2 shallots, chopped
2 TBSP oilive oil
2 tsp Lucy’s Krazy Sea Salt
1 tsp pepper
2 TBSP Lucy’s Soup Seasoning
2 TBSP butter
2 cups sorrel leaves or spinach
4-6 cups vegetable or chicken broth
Dash of tabasco pepper
Fresh squeezed lemon juice
2 cups ham (optional) chopped
Toss asparagus, leek and shallots in oil, salt and pepper. Roast in oven until soft stirring a few times.
While veggies are roasting, heat butter on medium-high, saute’ the sorrel and 1 ½ cups ham for a couple of minutes, and set aside.
Working in small batches, combine all the soup ingredients in blender. Add about a cup of stock along with each cup of veggies. Return soup to pan, add more stock if you want thinner soup, some asparagus tips and ½ cup ham. Heat through stirring constantly.