This silky Cream of Asparagus Soup is wonderful as a first course or, served with a salad for a light lunch.
Seeing fresh, locally grown asparagus always gets me excited to prepare something that best captures the flavours of this favourite springtime vegetable. This straightforward CREAM OF ASPARAGUS SOUP recipe accomplishes that without too much fuss. Sure it’s easy to prepare but the flavour will leave you celebrating your inner chef!
Here are a few suggestions on preparation and ingredients:
Before you get started, make sure you give both the asparagus and leek a really good rinse. Both of these veggies like to grow up through sandy soil so removing any grit before you begin is essential.
When sautéing the vegetables, less is more, in fact it’s almost better to under-cook them during the sauté stage. This helps amplify the flavour of the asparagus and leeks. The veggies should be slightly soft yet still crunchy.
Another thing about flavour, you may be tempted to substitute a light cream or milk for the heavy cream. Don’t! Something almost magical and luxurious-tasting happens when asparagus meets heavy cream.
The flavour of WHITE TRUFFLE OIL might surprise you, but I think its worth the expense and effort to find. When drizzling this unusual garnish, just a tiny bit will do. I usually find truffle oil at specialty grocers.
As we mentioned at the top, this soup makes a lovely first courser for a dinner party. It’s also lovely when served with a favourite salad like our SIMPLE SALAD or this TOMATO ONION SALAD as a complete meal.
An unusual creation boasting fresh flavours with a hint of nut and fragrant truffles, this CREAM OF ASPARAGUS SOUP is like springtime in a bowl – enjoy!