Is there an easier and better tasting soup than this French classic? I think not! I love the creamy texture, earthy flavor, and beautiful celadon hue. This dish can be prepared ahead of time and then garnished before a fancy dinner party. Served warm or cold, it makes for an easy, filling weekday meal, too.


  • 2 leeks, trimmed, coarsely chopped, white and light green parts only
  • 2 large shallots, chopped
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 2 tablespoons butter or ghee
  • 2 1/2 pounds asparagus, ends trimmed, coarsely chopped, reserve a few spears for garnish
  • 4 cups vegetable or chicken broth
  • 1 cup milk of choice plus 1/4 cup heavy whipping cream, optional
  • Pepitas for garnish
  • Salt and freshly ground pepper


  1. Wash chopped leek in a bowl of cold water, then lift out and drain well.
  2. In a large pot over medium-low heat, add butter or ghee and cook leeks and shallots until the vegetables soften, about 3-5 minutes.
  3. Add asparagus and broth, and season with 1/2 teaspoon salt and a few cranks of freshly ground pepper. Cover and simmer until asparagus is tender, about 10-12 minutes. Remove from heat to cool for a few minutes. Set the pot aside to reheat the soup.
  4. Once cooled slightly, purée soup in batches in a high-speed blender or food processor until the mixture is smooth, about 30 seconds or longer depending on your equipment. Note: Be careful when working with hot liquid. Do not overfill the blender. Pour each batch into one large bowl.
  5. Strain the mixture back into the large pot. Stir in the milk and cream, if using. Add additional salt and pepper to taste and heat over medium-low heat until warmed through.
  6. Garnish with halved asparagus spears, a swirl of cream, and pepitas.