When asparagus is in season, I buy a few bundles of it every week - we roast or grill it as a side, use it in various salads, pasta, and rice dishes, and eat an egg over it for breakfast or lunch. However, I've never used it for soup. But I've had plenty of other creamy pureed veggie soups, so why not, right? And if it can be healthy and filling? Even better!
This asparagus soup really just tastes like .... wait for it... asparagus. With a silky, creamy, dreamy texture. In lieu of cream or milk, this soup uses a potato to give it a creamy flavor and consistency. The potato also adds bulk to the soup, making it surprisingly filling. I served this with goat cheese biscuits, and it was such a nice spring meal. I really really loved this soup just the way it is, but Joey suggested sprinkling a little crispy prosciutto over the top, and I think that's a lovely idea.
With it's bright and vibrant color, I think this would be so cute served in shot glasses for a party or shower - maybe with a steamed asparagus spear sticking out of the top as well? If you're looking for a first course for Easter dinner, or even just a quick and healthy weeknight, dinner, this asparagus soup is a great option.
Easter is Sunday, and I have a few great recipes that I can't wait to share with you this week. Happy Monday!
(Creamless) Creamy Asparagus Soup
adapted from Ellie Krieger's Weeknight Wonders
- 2 medium leeks
- 2 Tbs olive oil
- 1 medium Russet potato (8 oz), peeled and chopped into 1-inch cubes
- 1 tsp dried herbs de Provence
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper, plus more for serving
- 3 cups low-sodium chicken or vegetable broth
- 2 lbs asparagus, woody ends snapped off
- juice of 1/2 lemon
Slice off the dark green tops of the leeks and discard. Slice the leeks in half length-wise and rinse out any sand or dirt with water. Coarsely chop.
Heat the oil in a large pot over medium heat. Add the leeks and cook until tender, about 4 minutes. Stir in the herbs de provence, salt, and pepper and stir to combine.
Increase the heat to medium-high, add the broth and potato, and bring to a boil. Cover, reduce the heat to medium-low, and simmer about 5 minutes, or until the potato is tender.
As the soup simmers, cut the asparagus into 1 to 2-inch pieces. Stir the asparagus pieces into the liquid, and return to a boil over high heat. Cover, reduce the heat to medium-low again, and cook about 5 minutes.
Remove the pot from heat and allow to cool slightly, just about 5 minutes or so. Working in batches if necessary, transfer the soup to a blender and puree until smooth, transferring the soup to another pot or a soup tureen. Stir in the lemon juice, taste, and season with additional salt and pepper if needed. Serve immediately.