Cream Of Asparagus Soup
Ingredients
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- 2 pounds asparagus – tips reserved; stalks cut into 1-inch pieces
- 8 ounces leek – white and light green parts only, thinly sliced (~2 medium leeks)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 1/4 tsp kosher salt
- 1/4 tsp ground white pepper
- chives – finely snipped (for serving)
Instructions
1. Trim the asparagus by snapping off woody ends. Reserve the tips (about 1 inch) for garnish and cut the stalks into 1-inch pieces.
2. Rinse the sliced leek thoroughly in a bowl of water to remove grit, then drain well.
3. Melt the unsalted butter in a medium pot over medium heat. Add the leek and cook, stirring, until tender without browning, 6–8 minutes.
4. Stir in the all-purpose flour and cook, stirring constantly, until a blond roux forms, about 2 minutes.
5. Add the asparagus stalks and the vegetable broth. Bring to a simmer, then cook until the stalks are very tender, 10–15 minutes.
6. Add the reserved asparagus tips and simmer until just tender, 2–3 minutes. Using a slotted spoon, lift out the tips and set aside for garnish.
7. Off the heat, purée the soup until very smooth with an immersion blender (or in batches in a blender). For extra silkiness, pass through a fine-mesh sieve back into the pot.
8. Return the pot to low heat. Stir in the heavy cream, kosher salt, and ground white pepper. Warm gently without boiling, 3–5 minutes; taste and adjust seasoning.
9. Ladle into warm bowls and garnish with the reserved asparagus tips and chives. Serve immediately.
Cream of Asparagus Soup is a velvety puréed soup that highlights the fresh, green sweetness of asparagus, supported by gentle aromatics and a touch of dairy. The texture is smooth and luxurious, with a delicate balance between vegetal brightness and buttery richness. Finished with tender asparagus tips and a whisper of white pepper, it’s elegant yet comforting, ideal as a first course or a light meal with bread.
Rooted in the French tradition of crème soups, this preparation echoes classic techniques used for seasonal vegetables. Asparagus has long been celebrated in springtime kitchens, and French potages and veloutés helped codify the approach of sweating aromatics, simmering, puréeing, and enriching with cream. Over time, the soup spread from restaurant menus to home tables across Europe and North America, remaining a timeless way to showcase peak-season asparagus.