2 lbs. asparagus
3 Tbsp. of extra virgin olive oil (EVOO)
¼ tsp. sea salt
1 medium onion, chopped
1 leek, white part only, chopped
2 Yukon gold potatoes, diced
1 small shallot, diced
2 cloves garlic, chopped
6 cups of broth (vegetable or chicken bone broth)
Preheat oven to 4250F. Snap off the tough part of the asparagus and place the stalks in a single layer on a large sheet pan covered with parchment paper. Drizzle the asparagus with 1 Tbsp. EVOO and ¼ tsp. of sea salt. Roast for about 10 minutes shaking the sheet pan once to turn the asparagus once during roasting. Reserve the asparagus tips for garnish.
Heat the remaining 2 tablespoons of EVOO in an 8-quart pot over medium heat. Add the onions, leeks, and a pinch of salt. Sauté for 3 minutes, then add the shallots, potatoes, and a pinch of salt. Stir occasionally to allow potatoes to soften and onions turn golden. Add the garlic and sauté 30 more seconds. When the mixture starts to stick to the bottom, deglaze with one cup of broth. Continue to cook reducing the liquid by half. Add the remaining cups of broth and simmer for 5 minutes.
In batches, purée the soup in a blender, adding first the liquid then the roasted asparagus stalks. Blend until smooth. If the soup is too thick, add more liquid until you reach desired consistency.
1 cup walnuts (soak for 2 hours, filtered water 1 pinch Celtic salt)
½ cup filtered water
2 Tbsp. lemon juice
¼ tsp. Celtic sea salt more if needed
1/8 tsp. freshly ground black pepper
Place rinsed walnuts and all other ingredients in a high-speed blender and blend until you reach a creamy texture. Adjust thickness by adding more liquid if needed (sour cream texture is desired).
Serve soup in bowls and garnish with walnut cream, asparagus tips, and freshly grated nutmeg.