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Fresh asparagus soup
Fresh asparagus soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 40g (2 tbsp) butter, chopped
  • 2 (about 200g) leeks, pale section only, thinly sliced
  • 2 garlic cloves, crushed
  • 4 bunches (about 1kg) asparagus, ends trimmed, chopped
  • 1 large (about 160g) sebago (brushed) potato, peeled, chopped
  • 625ml (2 1/2 cups) vegetable liquid stock
  • 250ml (1 cup) water
  • 125ml (1/2 cup) thickened cream
Instructions:
  • In a large saucepan over medium heat, melt the butter until it foams. Stir in the leeks and garlic, cooking for about 10 minutes until the leeks soften, stirring occasionally.
  • Combine the asparagus and potato, then stir in the stock and water. Bring to a boil, then lower the heat to medium-low. Cook covered for 15 minutes until the potato is tender. Remove from heat, uncover, and let it cool for 10 minutes before serving.
  • Blend half of the soup until smooth in a blender, then pour into a large saucepan. Repeat with the remaining soup.
  • Pour in the cream and simmer the soup gently over low heat, stirring now and then, for about 5 minutes or until it's warmed all the way through. Give it a taste and add salt and pepper as needed.
  • Serve the asparagus soup in six 250ml (1-cup) bowls and garnish with a sprinkle of extra pepper. Enjoy right away.

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