I am so excited to be sharing this wonderful soup recipe with you! I love asparagus and found a fantastic sale on them the other day which made them even more irresistible to buy! This soup is a creamy and savory experience and great served cold, which I think is a perfect way to serve soup during lunch on a very warm Shavuot day. I made this cold asparagus soup for a 25 person party the other day and to quote the hostess it was "Absolutely amazing!"
Cream of Asparagus SoupMakes 10 Servings
2 Lbs. Asparagus, woody ends removed (reserve a handful of asparagus tips to roast for garnish)
4 Tbs. Unsalted Butter or Oil
2 Leeks, white and light green parts only, chopped
1 Tbs. Fresh Garlic, minced
2 Small Idaho Potatoes, Cut into 8th's
1 Tbs. Fresh Thyme
4 C. Vegetable Stock
1/2 C. Heavy Cream
Salt and pepper, to taste
1 Tbs. Fresh lemon juice
Garnish: Roasted Asparagus Tips, Dill, Sour Cream
Preheat oven to 400. Toss the asparagus with a little bit of oil and roast for 20-25 minutes. Heat butter in a large pot and sauté the chopped leaks until they turn translucent and soft. Add the fresh garlic and sauté for 1 minute. Add the potatoes, thyme and vegetable stock into the pot. Bring stock to a boil and turn down to a simmer. Simmer for 10 minutes. Add the asparagus and cook for another 5 minutes, until potatoes are soft. With a food processor, immersion blender or a Vitamix (my favorite!), blend all the ingredients together until smooth. Add the Cream, salt and pepper and lemon juice. Tastes great served warm or cold. Garnish with a dollop of sour cream, roasted asparagus tips and a sprig of dill.