Puréed soups are perfect to make in a double batch because they reheat really well and allow for a quick meal later in the week. When reheating, add in a bit more stock if necessary if the soup is too thick.
1 leek, white and light green parts, trimmed and chopped
1 tablespoon extra virgin olive oil, plus extra for drizzling
1 bunch asparagus, rinsed, trimmed and chopped
1/2-1 cup low-sodium vegetable stock
Salt, to taste
Freshly ground black pepper
1 cup cubed country-style bread (about 2 slices)
Freshly grated Parmigiano-Reggiano
1. Preheat oven to 425°F. Place leeks in a sieve and rinse under cold water several times to remove dirt.
2. In a medium saucepan, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes. Add asparagus and cook for another 5 minutes. Season with salt and pepper. Add enough stock to cover vegetables and simmer, covered, for 15-20 minutes, until vegetables are tender.
3. Purée soup in food processor or blender until smooth. Pour soup back into saucepan to reheat. Add more stock, if needed, to reach consistency you prefer.
4. Meanwhile, place bread cubes on a baking sheet and bake for 5-7 minutes, turning occasionally, until golden brown on all sides.
5. Ladle soup into bowl and top with bread cubes, followed by Parmigiano-Reggiano and a drizzle of olive oil. Serve warm.