Spring Green Asparagus Soup

Course: Soup

Cuisine: European

Prep Time: 15

Cook Time: 40

Servings:

Calories: 158kcal

Author: Edyta

If you love asparagus but have never tried asparagus soup, then you’re in for a real treat. This velvety, smooth and flavorful soup will steal your heart.

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Ingredients

2 tbsp Butter or Ghee, or Olive Oil
1 Leek Large or 2 small, chopped
1/2 Vidalia Onion Peeled and chopped
4 Potatoes Yellow, medium sized, cubed
2 Bunches Green Asparagus Broken, Cut up* (See Notes)
4-6 cups Broth Chicken or Vegetables, start with 4 cups and add more as needed
1/2 cup Heavy Cream
Salt and Pepper to taste
A Squeeze of Lemon Juice to taste
Fresh Parsley to serve
Drizzle of Extra Virgin Olive Oil to serve

Instructions

Prepare your veggies:

If you prepare your veggies ahead of time then the process of making this soup will be so much easier and quicker.
Wash and chop your onions and leeks;
Peel and cut your potatoes;
Break the asparagus spears, where they naturally break; then cut off the tops and cut the rest into 2” pieces.

Making the Soup

Heat up your butter, clarified butter, or olive oil, in a Dutch Oven or other heavy pan; add onions and leeks and sauté them until translucent, for about 5 minutes;
Add potatoes and cook for another couple of minutes;
Add stock; cover and cook for about 20 minutes, until the veggies are almost cooked;
Add cut-up asparagus (saving the tops), cover, and cook for another 10 minutes;
Add heavy cream, mix and cook for 2 more minutes;
Check for seasoning; add salt and pepper and a squeeze of lemon juice, taste, and adjust accordingly to your tastes.

Notes

*Break the asparagus spears, where they naturally break; then cut off the tops off and cut the rest into 2” pieces. You want to keep the tops for serving.

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