The Best Asparagus Soup You Will Ever Have

Cut the tips of asparagus off the spears and sauté the tips 1 tablespoon olive oil for 2 to 3 minutes. Season with salt. Make sure you don’t overcook the tips as you want them to be crunchy so they add texture to the soup. Reserve and set aside.

In an heavy-bottomed pot, sauté leeks and chopped asparagus spears in remaining olive oil for about 5 to 6 minutes. Add chopped garlic and saute an additional 3 to 4 minutes. Add baby spinach and saute for 1 or 2 more minutes.

Add vegetable broth and bring to a boil. When it comes to a boil, reduce heat and let simmer for about 5 minutes.

Transfer the mixture to a blender (or you can use a stick blender) and blend until smooth.

In a small bowl mix the ricotta and lemon juice until smooth. You want it to have the consistency of a thinned out yogurt. If you need to thin it out more, add a bit of milk.

Ladle the soup in to bowls and top with a drizzle of the ricotta cream, a few asparagus tips, and pancetta crumbles.

If you want to keep this soup vegetarian, omit the pancetta, and if you want the dish vegan, you can also omit the ricotta cream.