The springtime green of asparagus
Few foods spell a season like asparagus does springtime. When the shoots are popping up along riverbanks, or produce aisles, it’s time to make something delicious with them. Here then is a fabulous French creamy asparagus soup. It includes, of course, a lot of heavy cream. You may choose to swap that out with half-and-half or even yogurt and milk– if you’re like me, you’re always swapping ingredients out! Make it your way, any way it’s delicious.
8 tablespoons butter
8 small leeks (white parts only), trimmed and chopped
6 cups water
1 small baking potato, peeled and chopped
2¼ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cracked pepper
1 cup chicken stock
3 pounds fresh asparagus, trimmed, peeled, and coarsely chopped
1 cup heavy cream
1. In a heavy stockpot, melt the butter over medium-high heat. Let it foam then stop foaming then turn down the heat to low and add the leeks. Let them slowly cook until soft but not browned, approximately 10 to 12 minutes.
2. Add water, potato, salt and peppers, and chicken stock. Raise heat to medium-high and simmer for 15 minutes, until the potato is soft.
3. Add the asparagus and bring to a boil for 5 to 7 minutes, reducing liquid by about a quarter. Remove from the heat.
4. Using a food processor with a metal blade (or using an immersion blender in the pot), puree the soup — in batches, if necessary — until it is very smooth, then stir in the heavy cream.
That’s it! A little messy but easy. This makes a lot of soup, like 10 servings depending on the size of your soup bowls. More for tomorrow night!
Variations: Add a toasted slice of ciabatta and a poached egg like Jamie Oliver for a complete meal.