Happy Easter to those celebrating today! We had our dinner early, as we usually do, to accommodate family who need to drive home same day. Every time I host a meal, it includes a soup. I’m a soup gal. And every event has my family speculating what soup will be on the menu. I never serve the same one twice, no matter how good it was :)
This year, it seemed appropriate to try an asparagus soup, what with asparagus being so fresh, plentiful and inexpensive right now (not to mention, tasty, of course!).
This soup can be served hot or cold. We enjoyed it warm but I can see how it would be lovely cold, when the days get warmer. It does have a bit of cream in it, but not too much. It uses a bit of potato for thickening and flavour.
Summary: This soup is great any time of year but perfect for Easter, when fresh asparagus is available.
- 2 Tbsp. unsalted butter
- 1/3 cup sliced leeks, white and light green parts only (or substitute finely chopped onion and/or shallot)
- 1 Yukon Gold potato, peeled and diced into 1/4-inch pieces
- 1 tsp. salt
- 4 cups low-sodium chicken broth
- 2 lbs fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- 1/2 tsp. fresh lemon juice
- 1/4 cup 35% (whipping) cream
- Chopped fresh chives to garnish
- Balsamic vinegar, to drizzle
- Melt butter in a heavy-bottomed saucepan over medium-low heat. Stir in leeks/onions, potatoes and salt and continue to cook for 5 minutes while being careful not to let leeks brown.
- Stir in chicken broth, raise heat and bring to a boil.
- Add asparagus and simmer for 7 minutes or until asparagus is just tender. Remove 4-6 asparagus tips and submerge in cold water. Cut into thin diagonal slices and set aside for garnish.
- Working in very small batches, process asparagus and broth in a blender until smooth (or use an immersion blender). Return soup to pot.
- Stir in lemon juice and cream and adjust seasoning as necessary.
- Garnish with reserved asparagus tips and/or chopped chives and a drizzle of white or dark balsamic vinegar.
Prep time: 15 min | Cook time: 25 min | Total time: 50 min
Number of servings (yield): 6
Adapted from a Wish magazine recipe | Photo