Is it spring yet? I mean really, much of the country has been pummeled with snow this winter—and everyone is in the mood for some spring weather. This Creamy Asparagus Leek Soup is to the rescue and is sure to brighten up your dinner table. This Creamy Fennel and Potato Soup might do the trick, too!
This is my first year living in Boston—and of course it is the snowiest February on record. Lately it’s been blizzard after snow storm after Arctic chills. I don’t mind the snow days, but I’m definitely ready to put away my giant puffy jacket, (fake) fur-rimmed hats, gore-tex gloves, wool socks, smothering scarves, snow boots—you get the picture.
So, if the weather wasn’t going to cooperate, I knew at least my dinner plans could. This creamy asparagus soup is spring in a bowl—cheerful, colorful, and offers a healthy dose of sunny warmth. It’s a thick puréed soup that is a perfect appetizer or served alongside a salad or sandwich.
Asparagus doesn’t have a super strong flavor. To bring out the asparagus, I roasted half of the asparagus spears first before adding them to the soup. The roasting caramelizes the asparagus making their flavor really shine. I didn’t roast all of the asparagus spears because I didn’t want the soup to have an overwhelmingly charred flavor.
I don’t have an immersion blender (on my list), so I used a regular blender. The steam in the hot soup pushes the lid up as you blend, so it’s best to be aware and cautious.
When blending hot liquid, be sure to make sure the lid is on super tight and always cover the lid with a kitchen towel for added protection. Also, make sure that your hand is firmly pressing down on the lid while blending.