Creamy Spring Asparagus Soup with Fresh Chives
This velvety smooth asparagus soup celebrates the best of spring with tender green asparagus, aromatic leeks, and a touch of cream. Light yet satisfying, it's perfect served warm with crusty bread or chilled on a sunny afternoon.
Ingredients
- 500g fresh asparagus, woody ends trimmed
- 1 medium leek, white and light green parts only, sliced
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 litre vegetable stock
- 100ml double cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil for drizzling
Instructions
Cut the asparagus tips off and set aside for garnish. Chop the remaining asparagus stalks into 2cm pieces.
Melt the butter in a large pot over medium heat. Add the sliced leek and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chopped asparagus stalks, diced potato, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes until the vegetables are very tender.
While the soup simmers, blanch the reserved asparagus tips in boiling water for 2-3 minutes until bright green and just tender. Drain and set aside.
Remove the pot from heat and blend the soup using an immersion blender until completely smooth, about 2 minutes.
Stir in the double cream and lemon juice. Season with salt and pepper to taste. Gently reheat over low heat if needed.
Ladle the soup into warm bowls. Top each serving with blanched asparagus tips, a sprinkle of fresh chives, and a drizzle of olive oil. Serve immediately.
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