NEWCREAMYASPARAGUSSOUP

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.

CREAMY ASPARAGUS SOUP CREAMY ASPARAGUS SOUP
CREAMY ASPARAGUS SOUP CREAMY ASPARAGUS SOUP

Cooking Tip:

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.

Blending Tip:

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.

CREAMY ASPARAGUS SOUP

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Creamy Asparagus Leek Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4-6 servings

Creamy Asparagus Leek Soup

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.

Ingredients

  • 2 pounds asparagus, trimmed
  • 2 teaspoons olive oil
  • 2 tablespoons unsalted butter
  • 1 leek, diced, white and light green parts only
  • 2 tablespoons flour
  • 4 cups low-sodium chicken or vegetable stock
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the broiler and line a baking sheet with aluminum foil. Spread half of the asparagus spears on the baking sheet and toss with the oil. Broil until just browned, about 5-7 minutes.
  2. Once cool enough to handle, dice the broiled asparagus and the raw asparagus into small pieces.
  3. In a large soup pot or Dutch oven, heat the butter over medium heat. Saute the leeks and cook for about 5 minutes, stirring frequently, until softened. Add in the flour and cook for 2 minutes, stirring constantly. You want to cook out the raw flour taste. Slowly pour in the chicken stock and stir until smooth.
  4. Add in the diced asparagus, bring to boil, cover, reduce heat, and cook for 15 minutes.
  5. Using a blender or immersion blender, puree the soup until smooth. If you are using a blender, work in batches, being careful to cover the blender with a kitchen towel and firmly press down on the lid so hot soup does not fly out of the lid.
  6. Once the soup is smooth, transfer it all back to the soup pot. Stir in the cream, season with salt and pepper, and add the lemon juice. Cook for 10 minutes over medium-low heat for flavors to meld.
http://www.sagerecipes.com/2015/02/19/creamy-asparagus-leek-soup/