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Home Recipes
Lunch

Creamy Asparagus Soup

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Ingredients :

    4 tablespoons unsalted butter
    2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
    ¾ cup thinly sliced shallot
    Kosher salt and freshly ground pepper
    1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
    3 to 4 cups vegetable stock (homemade or low-sodium store-bought)
    Crème fraîche, for serving

Direction :

    In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
    Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desir

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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