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Fresh Asparagus and Leek Soup

Small white bowl of creamy asparagus soup with asparagus tip garnish sticking out the top. Silver spoon in bowl. side view.
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EatSimpleFood.com

This refreshing asparagus and leek soup recipe is pureed in a blender or vitamix for an uber creamy texture without cream.  Make vegan asparagus soup by using a butter alternative.

Ingredients

  • 2 lb (2 bunches) asparagus
  • 6 cups vegetable broth
  • 3 Tbsp unsalted butter
  • 1/2 cup (1 large) shallots, minced
  • 3/4 cup (1 medium) leek, trimmed & sliced
  • 6-8 sprigs thyme
  • 1/4 tsp salt

Instructions

  • Trim the delicate tips and rough stem ends off the asparagus and cut the remaining tender asparagus into 1" pieces.  Set tips aside in a small bowl.  
  • Add tough ends and thyme to a medium pot, add broth, and bring to a boil.  Reduce heat to a simmer, cover, cook ~ 20 minutes. Remove stem ends and thyme with slotted spoon and discard.
  • Optional For Garnish: Add ¼ of asparagus tips to broth and blanch (cook) ~ 1 minute or until tender.  Remove tips with slotted spoon and place in an ice bath.  Drain water once cooled and set tips aside on a paper towel for garnish.
  • Bring a medium sized pan to medium high heat and melt butter.  
  • Add leeks and shallots and cook ~ 4-5 minutes or until tender.  Add this mixture to the pot of broth and also add remaining uncooked asparagus pieces.
  • Bring to a boil, reduce heat, and simmer covered (stirring occasionally) an additional 25 minutes or until asparagus is very tender.
  • Immersion blend or add to a blender (you may need to do this in batches) and puree soup until smooth.  
  • Add salt to taste and garnish with asparagus tips.  Happy soup eatin'!  Beckie

Find it online: https://eatsimplefood.com/asparagus-soup/