asparagus soup

How To Make asparagus soup

• 1

  Cut the woody stem ends from each spear, then cut the remaining tender stalks into 1/2-inch pieces. Set aside.
• 2

  In a medium stockpot, melt the butter over medium-high heat. Add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat. (If not serving right away, you can let the soup cool before pureeing)
• 3

  With a food processor or blender, puree the soup in batches until smooth. Add the lemon juice, and adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream (optional). Cook, stirring, until the soup is warmed through, about 3 minutes.
• 4

  Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream (optional), and warm the soup gently over medium heat, stirring occasionally.
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