Go Back
Asparagus Soup

Asparagus Soup

This vibrant Asparagus Soup balances color and texture with a deep, earthy sweetness and a sharp finish, created through precise cooking techniques.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh asparagus
  • 2 large leeks
  • 3 minced garlic cloves
  • 4 cups vegetable or chicken stock
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and white pepper to taste

Method
 

  1. Wash asparagus, snap off woody ends, cut tips and slice stalks into half-inch coins.
  2. Heat olive oil in a pot, sauté leeks and salt for 5-7 minutes, then add garlic for 1 minute.
  3. Add asparagus stalks, stir, then pour in stock. Bring to a boil, then simmer for 10-12 minutes until tender.
  4. Blanch asparagus tips in salted water for 2-3 minutes, shock in ice bath.
  5. Blend soup in batches for 60 seconds until smooth, then return to pot over low heat.
  6. Stir in cream and lemon juice, season with salt and pepper, then strain if needed.
  7. Serve hot with blanched asparagus tips and a drizzle of olive oil.

Notes

Store in airtight container for up to 4 days. Gently reheat over medium-low heat to avoid breaking emulsification.