Cream of Asparagus and Leek Soup

Cream of Asparagus and Leek Soup
PREP:
10 minutes
COOK:
20 minutes
YIELD:
2 bowls

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, coarsely chopped
  • 2 thyme sprigs
  • 2 small Russet potatoes, peeled and cubed
  • 3 leeks, cleaned, trimmed and coarsely chopped
  • 1 bay leaf
  • 3 tablespoons butter
  • 2 bunches of asparagus, trimmed and coarsely chopped
  • 2 cups chicken broth (or vegetable broth)
  • ½ cup heavy cream
  • ½ teaspoon lemon juice
  • ½ teaspoon fresh Dill
  • Salt and pepper to taste
  • Optional garnish: Fresh chives, dill, scallions and parsley

Directions

  1. In a large soup pot, over medium heat, sauté potatoes in olive oil, garlic and thyme until they are par-cooked and starting to brown, about 5 minutes. Reduce heat to medium low. Add in leeks, bay leaf and butter. Sauté until leeks have softened, about 5 minutes. Add asparagus and sauté briefly until it turns bright green.
  2. Add broth and bring to a boil. Reduce heat to simmer and cover. Cook for 10 minutes or until asparagus and potatoes are very tender. Remove bay leaf and thyme sprigs. Add the cream, lemon and dill.
  3. Very carefully add all ingredients into a blender. Blend until smooth. Salt and pepper to taste.
  4. Pour into bowls. Garnish with optional fresh herbs. Serve immediately.

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