This is a Roman dish, and while it is traditionally made with potatoes, I subbed yams for half of the potatoes to lighten up the carb load. A friend of mine recommended this recipe, and we really loved it. I subbed nondairy creamer for the half and half, plus I used a little less than what was called for. The crushed amaretti was the perfect finishing touch. Enjoy!
Asparagus and leek soup with crushed amaretti
3-4 leeks, thinly sliced (about 2 cups)
4 tablespoons margarine
1 cup peeled, diced potatoes
1 cup peeled, diced yams
1 bunch asparagus, tender parts only, cut into 1″ pieces
1 1/2 quarts chicken broth
sea salt and freshly ground pepper
1/2 cup non dairy creamer
olive oil for frying leeks for garnish
4 amaretti cookies, crumbled
Cut leeks in half and wash well. Drain and cut them crosswise into thin slices. Reserve about 1/4 cup of leeks for frying.
In a large saucepan, melt margarine and saute leeks lightly. Add potato and yam cubes and saute about 4 minutes. Add asparagus, broth, and some salt and pepper. Bring to a boil, reduce heat to medium, and simmer for 30-40 minutes. Use your immersion blender now to puree. Add nondairy creamer and simmer until mixture is warmed.
To serve, heat some oil in a small saucepan and fry leeks until crisp. Ladle soup into bowls, sprinkle with crumbled amaretti and leeks. Makes 6 servings.