- YIELDS | 4-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 15 MINS
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
- Wash chopped leek in a bowl of cold water, then lift out and drain well.
- 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.
- 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.
- 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.
- 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.
- Garnish with halved asparagus spears, a swirl of cream, and pepitas.
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