Cream of Asparagus Soup

Early spring is the time when asparagus is abundant, so why not take advantage of the freshness {and the low prices} and try this delicious and creamy soup?  It's a favorite in my family and hopefully it will become a favorite in your family too.

Cream of Asparagus Soup

3 bunches of fresh asparagus (~ 3 pounds)

2 cartons (8 cups) chicken broth

½ stick unsalted butter

1 tablespoon olive oil

3 leeks, white/light green parts only, chopped and washed (see note below)

1 cup onion, chopped

2 cloves garlic, minced

½ teaspoon salt

¼ teaspoon pepper

½ cup heavy cream

Mascarpone cheese for garnish

Trim the pretty tops off of the asparagus and place in a bowl.  Trim the woody stems off and discard.  Cut the remaining stalks into 1-inch pieces.  

In a large stockpot, bring the broth to a boil.  Add the "pretty" asparagus tops and cook for 2 minutes.  Using a slotted spoon, ladle them out and submerge into an ice bath for 1 minute.  Remove from ice bath and let dry on a plate layered with paper towels.  Reserve the stock.  

In a medium stockpot, melt butter and olive oil over medium heat.  

To prepare the leeks, cut green tops off.  Slice and then halve the light green and white parts only.  Submerge in a large bowl of water.  The leek pieces will rise to the top and the sandy dirt that gets in between the leek layers will sink to the bottom.  Using a slotted spoon, skim out the leek pieces that are afloat.  

When melted, add the leeks and onions and a pinch of salt and cook until tender, 3-4 minutes.  Add the garlic and cook for another minute.  

Next, add the 1-inch asparagus pieces, salt and pepper and cook for about 3 minutes.  

Add the reserved broth.  

Cook mixture until the asparagus pieces are very tender, about 20 minutes. 

Remove from the heat and process in batches using a food processor.  A hand immersion blender works as well.   Make sure the soup is pureed until smooth.

Taste and add seasonings if necessary.  

Return the pureed mixture to a pot and cook until warm.  Add the cream and reserved asparagus tips and heat through.  

Note: If you are not serving this soup immediately, let pureed mixture cool and add the cream and asparagus tips at a later time.   

To serve, top with a dollop of mascarpone and enjoy!

Serves 8 – 10.

As always, a glass of wine makes cooking so much more fun!  My husband went with the "Uncork, New York" glasses for this pour. 

Plus, Willsey kept a good eye on me while making this soup.

The texture of this creamy soup is divine and the taste is just as delightful.  This recipe does have a few steps throughout the process, but I believe the time put forth is well worth the effort in the end.

Enjoy!

Tracy