Creamy Spring Asparagus Soup
Creamy Asparagus Soup
8
15 minutes
45 minutes
Mediterranean
soup
This creamy spring asparagus soup is one of my favorite ways to cook with fresh asparagus when the season arrives.
Tender asparagus, sautéed leeks, bright lemon, and good seasoning come together in a soup that feels both comforting and elegant. The texture is silky without being heavy, making it perfect for early spring dinners or a light first course when you’re hosting.
I usually finish it with a pinch of Garlic Dust and To Taste to bring everything together without overpowering the delicate flavor of the asparagus.
Ingredients
- Olive oil
1 3/4 lbs of asparagus
- 2 medium white onions, roughly chopped
2 leeks, cleaned* and roughly chopped
2 TBSP Garlic Dust
2 TBSP Pryme Thyme
- 2 stalks of celery, roughly chopped
- 2 quarts of chicken or veggie stock (I use homemade)
- Extra Virgin Olive Oil
To Taste (optional)
Directions
Snap off the woody ends (discard) and cut the tips of the asparagus (save), chop stems and put aside
In a medium to large size dutch oven ( I use a 6qt one) heat some olive oil
Add in onions, leeks, celery to dutch oven and saute (without coloring the veggies). Sprinkle with Garlic Dust. Cook until soften, approximately 10 minutes
Add in stock and asparagus stems and simmer for 20 minutes
Take of heat and let cool slightly.
In batches blend soup to smooth. I like using my vitamix instead of my immersion blender because it adds more air for a creamier finish and I get a smoother consistency from it.
Add blended soup back to pot and season with to taste
Add the asparagus tips and simmer for 15 minutes until they soften.
Drizzle with extra virgin olive oil
Serve and Enjoy