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Cream Of Asparagus Soup

Ingredients

Directions

  1. Melt butter in a medium-sized soup pot over medium heat. Add leeks and cook until softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 4 minutes.
  2. Add vegetable broth and bring to a boil. Once boiling, remove from heat, add lemon juice and carefully purée the soup using an upright or emersion blender.
  3. Add heavy cream and purée again until soup has a creamy, silky consistency. Season with salt and pepper to taste.
  4. Portion into soup bowls and garnish with a sprinkling of chopped pecans or walnuts and a drizzle of white truffle oil. Serve immediately.
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Cream Of Asparagus Soup

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A silky smooth and wonderfully fresh-tasting soup garnished white truffle oil and chopped pecans.

  • clock icon
    20 Minutes MIN
  • 8 SERVINGS

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:

Ingredients for cream of asparagus soup

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.

Ingredients ready to be tossed and cooked in our best soup pot.

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.

Garnish with white truffle oil and chopped pecans

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!

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Cream Of Asparagus Soup

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Cream Of Asparagus Soup

Ingredients

  • 2 pounds of green asparagus, washed and cut into 1-inch pieces
  • 2 leeks (white parts only), halved lengthwise, thinly sliced
  • 2 tablespoons butter
  • 4 fresh sage leaves
  • 4 cups of vegetable broth
  • juice of ½ lemon
  • 1 cup 35% cream
  • salt & pepper to taste
  • drizzle of white truffle oil
  • chopped nuts chives, sage or parsley as garnish

Directions

  1. Melt butter in a medium-sized soup pot over medium heat. Add leeks and cook until softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 4 minutes.
  2. Add vegetable broth and bring to a boil. Once boiling, remove from heat, add lemon juice and carefully purée the soup using an upright or emersion blender.
  3. Add heavy cream and purée again until soup has a creamy, silky consistency. Season with salt and pepper to taste.
  4. Portion into soup bowls and garnish with a sprinkling of chopped pecans or walnuts and a drizzle of white truffle oil. Serve immediately.

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