Cream of asparagus soup with tapenade and crispy leeks - KMSP-TV

Get this recipe courtesy of Corinne Rice of Chartreuse, serving up gourmet raw, vegan monthly pop-up dinners in Detroit.

The November 18 event is a fundraiser for Detroit SOUP to help make Detroit's historic Jam Handy building their home. Details and tickets at chartreusedetroit.com.

Note: Prepare the asparagus and leeks one day ahead, as described below.

Asparagus:
Cut 4 c. asparagus into 1-inch pieces and place in the freezer overnight. Remove from freezer to thaw a few hours prior to serving.

Almond milk:
Blend the following ingredients in a blender until well well-blended. Strain through a "nut-milk" bag or cheesecloth.
3 c. water
1 c. almonds
½ t. lemon juice

Soup base:
Blend the following ingredients in a high-powered blender until creamy.
1 batch almond milk
1 ½ avocados
1 clove garlic
1 ¼ t. salt
½ t. black pepper

Tapenade:
Place the following ingredients in a food processor until well combined.
2 c. pitted black olives
3 T. olive oil
2 T. fresh parsley
1 T. lemon juice
½ t. salt

Leeks:
Cut 1 leek into very thin slices. Place on a dehydrator tray and dehydrate at 105 degrees for 12 hours.

Garnish:
Paprika

To assemble: Place a small handful of the asparagus slices in a bowl. Pour 1 ½ c. of the soup base over the asparagus. Using a small ice cream scoop or spoon, place a scoop of black olive tapenade in the center of the soup. Top the tapenade with crispy leeks. Sprinkle paprika and serve.