Ingredients

• 1 1/2 lb (680 g) asparagus, weighed after removing woody ends
• 2 tbsp unsalted butter
• 1 medium leek, white and pale green parts only, sliced and thoroughly washed
• 3 cups low-sodium vegetable stock
• 3/4 cup pasteurized camel milk
• 1/2 tsp fine salt, plus more to taste
• 1/8 tsp ground white or black pepper
• 1 to 2 tsp fresh lemon juice, to taste

Method

1. Trim woody asparagus ends and peel the lower stalks of very thick spears. Cut the tender stalks into 1-inch pieces. Slice and wash the leek, lifting it from the water to leave grit behind.
2. Melt butter in a saucepan over medium-low heat. Add drained leek with a pinch of salt and cook 5 to 7 minutes until soft, without browning.
3. Add asparagus and stock. Bring to a simmer and cook 8 to 12 minutes until a stalk piece crushes easily with a fork; use tenderness rather than a fixed timer.
4. Blend until smooth with an immersion blender. For a silkier soup, pass through a fine sieve. If using a countertop blender, vent the lid and blend small batches without sealing in steam.
5. Remove from direct heat and stir in camel milk. Season with salt and pepper, and warm gently if needed without a rolling boil.
6. Divide into four bowls. Stir 1/4 teaspoon lemon juice into each bowl, taste, and add a little more only as needed. Serve immediately.