Creamy Asparagus Soup
Ingredients
- 2 lbs fresh asparagus woody ends removed
- 2 tablespoons butter or olive oil
- 2 large leeks sliced (white/light green parts only)
- 1 medium yellow potato diced
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh chives
Instructions
- Trim asparagus; cut into 1-inch pieces (reserve tips for garnish).
- Sauté leeks in butter/oil for 5–7 minutes until soft.
- Stir in garlic and diced potato; cook for 2 minutes.
- Add asparagus pieces and broth; season with salt and pepper.
- Simmer for 15–20 minutes until vegetables are very tender.
- Blend the soup until completely smooth using an immersion blender.
- Stir in heavy cream and lemon juice; warm through on low heat.
- Taste for seasoning and stir in lemon zest.
- Garnish with blanched asparagus tips, chives, and olive oil.
Notes
Blanch asparagus tips separately in boiling water for 2 minutes for a perfect garnish.
Clean leeks thoroughly to remove all grit.
For an ultra-smooth texture, pass the puréed soup through a fine-mesh sieve.
Add lemon juice only at the end to keep the flavor bright and fresh.
Use a potato for natural thickness even if you omit the cream.
Store in the fridge for up to 3 days; reheat gently.