5 cups water
2 large leeks (white and pale green parts only), halved, sliced thinly
2 small Yukon gold potatoes, peeled and diced
2 bunches asparagus, trimmed, cut into 1-inch pieces (about 5-6 cups)
salt and black pepper to taste
Bring water and lemongrass to a boil in a large pot and simmer for 10 minutes. Add sliced leeks and potatoes, return to boil and cook over medium-high heat for 10 minutes. Add asparagus. Reduce heat to medium; cover and simmer until asparagus is tender, about 10 minutes. Puree using Immersion Blender or blender or food processor (If using blender or food processor, cool soup slightly first and puree in small batches). Season soup to taste with salt and pepper. Stir in almond milk. Taste again for seasoning, add more if needed. Serve warm or refrigerate until cold. Serve with garnishes, (recipes below).