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
2 Bosc pears, peeled and roughly chopped
juice of ½ lemon
4 cups of vegetable broth
1 cup 35% cream or coconut milk
salt & pepper to taste
Takes ,
serves 8.
Instructions
Melt butter in a medium-sized soup pot over moderate heat. Add leeks and cook for about 5 minutes, or until leeks are softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 5 minutes.
Reserve garnish: Withdraw a number of asparagus tips from the pot and reserve them to the side to be used as a garnish.
Add pears, lemon juice and vegetable broth. Stir everything together and increase temperature to high. As soon as the soup comes to a boil, reduce to simmer and cook for an additional 5 minutes.
Purée soup: Carefully purée the soup in small batches using a conventional or immersion blender. Process slowly and carefully, the soup is very hot.
Stir in either heavy cream or coconut milk until soup has a creamy, silky consistency. Season with salt and pepper to taste.
Portion into soup bowls and garnish with reserved asparagus tips and a sprinkle of black pepper. Serve immediately.
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
2 Bosc pears, peeled and roughly chopped
juice of ½ lemon
4 cups of vegetable broth
1 cup 35% cream or coconut milk
salt & pepper to taste
Directions
Melt butter in a medium-sized soup pot over moderate heat. Add leeks and cook for about 5 minutes, or until leeks are softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 5 minutes.
Reserve garnish: Withdraw a number of asparagus tips from the pot and reserve them to the side to be used as a garnish.
Add pears, lemon juice and vegetable broth. Stir everything together and increase temperature to high. As soon as the soup comes to a boil, reduce to simmer and cook for an additional 5 minutes.
Purée soup: Carefully purée the soup in small batches using a conventional or immersion blender. Process slowly and carefully, the soup is very hot.
Stir in either heavy cream or coconut milk until soup has a creamy, silky consistency. Season with salt and pepper to taste.
Portion into soup bowls and garnish with reserved asparagus tips and a sprinkle of black pepper. Serve immediately.
Cream Of Asparagus Soup
Loading...
A silky, smooth, fresh-tasting blend of asparagus, leeks, Bosc pears, sage and lemon finished with either cream or coconut milk…
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 leeks 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, we’ve amped it up using Bosc pears and lemon juice. Something almost magical and luxurious-tasting happens when asparagus and leeks meet pear and citrus in this flavour-forward soup.
Please make sure to watch the VIDEO attached to this post. We did a little trick where we snagged and saved a few asparagus tips early on in the recipe. These are used a bit later as garnish and make each bowl of soup look extremely appetizing.
Last thing about this recipe is an option on creaminess. You can use either 35% cream or coconut milk. Both help give the finished soup a memorable, creamy texture. As we mentioned at the top, this CREAM OF ASPARAGUS SOUP makes a lovely first course for a dinner party. It’s also lovely when served with a favourite salad like our COBB, our CHICKEN TORTILLA BOWLS or our ITALIAN CHOPPED SALAD. That said, it’s also perfect served along with GRILLED CHEESE or our ROAST BEEF HOAGIES! Yummy!
An unusual creation boasting fresh flavours with a hint of pear and lemon, this CREAM OF ASPARAGUS SOUP is like springtime in a bowl – enjoy!
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
2 Bosc pears, peeled and roughly chopped
juice of ½ lemon
4 cups of vegetable broth
1 cup 35% cream or coconut milk
salt & pepper to taste
Directions
Melt butter in a medium-sized soup pot over moderate heat. Add leeks and cook for about 5 minutes, or until leeks are softened. Add asparagus and sage leaves and continue to cook until asparagus is slightly softened, about 5 minutes.
Reserve garnish: Withdraw a number of asparagus tips from the pot and reserve them to the side to be used as a garnish.
Add pears, lemon juice and vegetable broth. Stir everything together and increase temperature to high. As soon as the soup comes to a boil, reduce to simmer and cook for an additional 5 minutes.
Purée soup: Carefully purée the soup in small batches using a conventional or immersion blender. Process slowly and carefully, the soup is very hot.
Stir in either heavy cream or coconut milk until soup has a creamy, silky consistency. Season with salt and pepper to taste.
Portion into soup bowls and garnish with reserved asparagus tips and a sprinkle of black pepper. Serve immediately.
Loading...
