Creamy Asparagus Soup

Soup for Spring!

This Creamy Asparagus Soup recipe is such a wonderful combination of flavors. Leeks and tarragon combine with the asparagus to create such a bright, fresh flavor profile. The soup is lightened up and made “creamy” with potatoes and a little sour cream, so it’s not overly rich, rather, just rich enough. This simple soup is elegant enough for spring gatherings, yet easy enough for weeknight meals. Perfect as a first course, or makes a lovely lunch with crusty bread and a crisp white wine.

Creamy Asparagus Soup

Servings: 6 Prep time: 20 minutes Cooking time: 30 minutes

Ingredients

1 large white or yellow onion, diced 2 medium leeks, split lengthwise, washed, thinly sliced (trim off roots & coarse dark green parts) 2 tablespoons olive oil 3 cloves garlic- minced ½ pound yellow, yukon or white potatoes - peeled & diced 6 cups vegetable stock (low-sodium) ¼ teaspoon white pepper 1 teaspoon kosher salt 2 lbs. chopped fresh asparagus (approx 2 lbs to start, then trim the tough ends off) Note: reserve a few tips for garnish 2–3 tablespoons fresh tarragon 1/4 cup fresh basil or Italian parsley ½ cup sour cream (Not non-fat, does not blend well)

Directions

In a large stock pot, saute onion and leeks in 2 tablespoons of oil over Medium heat, for 2 minutes, stirring constantly. Turn heat to Medium-low and continue cooking until softened, about 3 minutes. Add garlic and saute for 1 more minute, until garlic becomes fragrant.

Add vegetable stock, salt and pepper, and diced potatoes, and bring to a boil. Cover, simmer on low 15-20 minutes until potatoes are fork tender.

Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook or you will lose the lovely color. Remove from heat and let cool a bit.

In batches, carefully blend soup in a hi-speed blender until creamy and very smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are very few specks of herbs.

Return to the stove and reheat gently (do not boil, or you will lose the lovely color). Whisk in ½ cup sour cream, if using. Season with salt & pepper to taste.

Serve warm with a swirl of sour cream if you like, blanched asparagus tips, and fresh tarragon or chives.

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