Riding out Spring Blizzards with Asparagus Soup

One of the best things about Spring is asparagus season! Our own asparagus garden is currently under a foot of snow, so it will be a little while before they pop up. Meanwhile, it has been on sale at the store, so I have been making this soup quite a bit.

This wonderful soup is delicious, healthy, easy to make, and it can be served hot or cold. If leeks are not available, you can use a large yellow onion and it will be equally as good.

Also, a great tip for keeping asparagus fresh longer is to submerge the ends in water using a device like the Prepara Herb Savor.

-Deb

Creamy Asparagus Soup Recipe

makes 4 servings

Ingredients:

2 TBL Olive Oil

1 TBL unsalted butter

2 leeks, white and light green part only, finely chopped

1 lb asparagus (remove woody ends), cut into 2 in pieces., reserving some tips for garnish

1 medium (about 1/2 lb) Idaho potato, peeled, cut into 2 in pieces

1 quart chicken broth

1/2 teaspoon sea salt

1/8 teaspoon ground nutmeg

fresh ground pepper to taste

1-2 TBL freshly squeezed lemon juice

Toppings:

3 TBL sour cream

1 TBL finely chopped chives

Directions:

1. Heat oil and butter over medium heat in a large pot. Add leeks and cook about 5 min until soft, stirring occasionally. Add asparagus and potatoes and cook for another 5 min.

2. Add chicken broth, salt, pepper, and heat to a boil over medium-high heat. Reduce heat to low and simmer partially covered for another 15-20 min until vegetables are tender.

3. Meanwhile, steam or boil the asparagus tips for about 3 min. until tender, but still bright green. Drain and set aside for garnish.

4. Puree the soup with an immersion blender (or this can be done in batches in a blender). 

5. Stir in lemon juice. Serve in bowls garnished with a dollop of sour cream, asparagus tips and fresh chives. Enjoy!