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Asparagus and leek soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings: 4 to 6
Ingredients Method

Ingredients
  

For the vegetable stock
  • 2 large leeks dark green tops halved and washed thoroughly
  • 2 bunches asparagus ends (cut about 1-2 inches from the bottom), roughly chopped
  • 2 gallons water
  • salt and black pepper, to taste
For the soup
  • 3 large leeks (white and green parts), thinly sliced
  • 2 medium shallots, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • olive oil (generous amount for sweating vegetables)
  • salt and black pepper, to taste
  • fresh lemon juice, to taste
For the garnish
  • 1/2 cup crème fraîche
  • 1 lime or lemon zested and juiced

Method
 

For the vegetable stock
  1. Combine leek tops and asparagus ends in large stockpot. Add 2 gallons of water and season with salt and pepper. Bring to a boil, reduce to a simmer and cook uncovered for 1 hour.
  2. Strain and discard solids. Set stock aside.
For the soup
  1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks, shallots and garlic. Sweat until soft and translucent, stirring occasionally. Season with salt and pepper.
  2. Add the asparagus pieces and sweat gently until just tender and bright green. Remove from heat and let cool slightly.
  3. In batches (or using an immersion blender), blend the leek-asparagus mixture with the prepared vegetable stock until smooth. Return to the pot and season with additional salt, black pepper and fresh lemon juice, to taste.
For the garnish
  1. In a small bowl, mix crème fraîche with lime zest and juice (or lemon if preferred).
  2. Ladle soup into bowls and swirl in a spoonful of the citrus crème fraîche to garnish. Serve warm or chilled.