Serves: 4 | Time: 45 min
A clean, bright soup that works equally well as a starter or a light lunch. Asparagus and leeks are a natural pairing — both mild, both slightly sweet — and blending them produces a smooth, velvety result without the need for heavy cream. A drizzle of good olive oil and a few reserved asparagus tips finish it off.
Ingredients
- 1 lb (450 g) asparagus, woody ends snapped off
- 2 medium leeks (about 1 lb / 450 g), white and light-green parts only, sliced
- 1 medium onion, roughly chopped
- 2 garlic cloves, sliced
- 2 Tbsp olive oil
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) water
- ½ tsp salt, plus more to taste
- ¼ tsp white pepper
- 2 Tbsp crème fraîche or sour cream (optional)
- Extra-virgin olive oil, for drizzling
Preparation
Prep the asparagus. Cut the tips off the asparagus and set aside — these will be used as a garnish. Slice the remaining stalks into 1-inch (2.5 cm) pieces.
Sweat the aromatics. Warm the olive oil in a large saucepan over medium heat. Add the leeks, onion, and garlic. Cook, stirring occasionally, for 8 to 10 minutes, until soft and translucent. Do not let them brown.
Add asparagus and liquid. Add the sliced asparagus stalks, vegetable broth, water, salt, and white pepper. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the asparagus is completely tender.
Cook the tips. While the soup simmers, blanch the reserved asparagus tips in salted boiling water for 2 to 3 minutes until just tender. Drain and set aside.
Blend. Remove the soup from the heat. Use an immersion blender to purée until smooth. Alternatively, blend in batches in a countertop blender, being careful with the hot liquid. Return to the pot.
Finish and adjust. Stir in the crème fraîche or sour cream if using. Taste and adjust the seasoning. Reheat gently over low heat if needed — do not boil after adding the cream.
Serve. Ladle into bowls. Top each with a few blanched asparagus tips and a drizzle of extra-virgin olive oil.
Notes
Asparagus: Green asparagus works best here. Save white asparagus for preparations where its firmness and bitterness can shine; it tends to turn drab when blended.
Leeks: Rinse the sliced leeks thoroughly in a bowl of cold water — grit collects between the layers and will end up in the soup if you skip this step.
Broth: A light, low-sodium vegetable broth keeps the soup tasting fresh. A heavily seasoned or darkly colored broth will overpower the asparagus.
Make-ahead: The soup keeps well in the refrigerator for up to 3 days. Add the asparagus tip garnish just before serving.
Vegan option: Skip the crème fraîche or substitute a spoonful of coconut cream or cashew cream.
