Silky Spring Asparagus Soup with Crème Fraîche
This velvety smooth asparagus soup celebrates the best of spring with fresh, vibrant flavours and a luxurious creamy finish. Perfect as an elegant starter or light lunch, it's ready in under 45 minutes.
Ingredients
- 500g fresh asparagus, woody ends trimmed
- 1 medium leek, white and light green parts only, sliced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 30g unsalted butter
- 1 tablespoon olive oil
- 750ml vegetable stock
- 100ml double cream
- 4 tablespoons crème fraîche, for serving
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
Cut the asparagus tips off about 5cm from the top and set aside. Roughly chop the remaining asparagus stalks.
Heat the butter and olive oil in a large saucepan over medium heat. Add the sliced leek and cook for 5 minutes until softened, stirring occasionally.
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 potato and asparagus are very tender.
While the soup simmers, blanch the reserved asparagus tips in boiling salted water for 2-3 minutes until bright green and just tender. Drain and refresh in cold water, then set aside.
Remove the soup from heat and blend using a stick blender or transfer to a food processor until completely smooth.
Return the soup to low heat, stir in the double cream and lemon juice. Season with salt and pepper to taste. Heat gently for 2 minutes without boiling.
Ladle the soup into warmed bowls. Top each serving with a dollop of crème fraîche, a few blanched asparagus tips, and a sprinkle of fresh chives. Serve immediately.
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