French-inspired
Cream of Asparagus Soup
The soup should taste unmistakably of fresh asparagus, with enough potato for body and only a modest cream finish. Tender tips are blanched separately for garnish; stalks simmer briefly and are blende
6 servings · 25 minutes prep · 35 minutes cook
Ingredients
Soup
- 2 pounds (900 g) asparagus
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) extra-virgin olive oil
- 2 medium leeks, white and pale-green parts only, thinly sliced and washed
- 1 small Yukon Gold potato, about 5 ounces (140 g), peeled and diced
- 4 cups (950 ml) low-sodium chicken or vegetable stock, or low-sodium chicken stock; not vegetarian
- 1 teaspoon Diamond Crystal kosher salt (3 g), plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 ml) fresh lemon juice
Lemon crème fraîche
- 1/2 cup (120 g) crème fraîche
- 1 teaspoon finely grated lemon zest
- Pinch of fine sea salt
Directions
Prepare the asparagus
- Snap or cut off woody asparagus ends. Cut off 18 attractive tips and halve them lengthwise if thick; slice the remaining stalks into 1-inch (2.5-cm) pieces.
- Blanch the reserved tips in salted boiling water for 90 seconds to 2 minutes, until crisp-tender. Transfer to ice water, drain, and dry.
Cook and blend
- Melt butter with olive oil in a Dutch oven over medium-low heat. Add leeks and a pinch of salt; cook 7 to 9 minutes until very soft without browning.
- Add potato, stock, salt, and pepper. Simmer 10 minutes. Add sliced asparagus stalks and simmer 7 to 10 minutes, just until fully tender and bright green.
- Blend in batches with the center cap vented, or use an immersion blender, until completely smooth. For a refined texture, pass through a fine-mesh strainer.
- Return to low heat and stir in cream. Warm without boiling, then add lemon juice and adjust salt. Mix crème fraîche, lemon zest, and salt.
- Ladle into warm bowls and garnish with asparagus tips and lemon crème fraîche.
