5 Tablespoons Family Reserve extra-virgin olive oil
1 large leek, thinly sliced.
2 pound asparagus, trimmed and chopped
6 cups homemade chicken stock or vegetable stock
1 teaspoon Seasons curry seasoning
1/2 cup sprouts to garnish dish
Seasons Sea Salt to taste
In a medium cast iron pot, heat 4 tablespoons of Seasons Family reserve extra virgen olive oil over medium-high heat. Add leek, cook, stirring occasionally, until leek is tender about 3 minutes.
Add chopped asparagus, and cook for 3 minutes. Stir in broth; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
Remove from heat. Using an immersion blender or Vita-Mix, puree soup while drizzling in remaining 1 tablespoon extra virgin oil and Ararat Spice blend. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with sprouts, and serve immediately.