Make this delicious spring soup and serve either hot or cold!
2 ½ pounds asparagus, washed and trimmed (any thickness)
4 tablespoons unsalted butter, or 2 tablespoons vegetable oil
1 cup minced onion
1 minced clove garlic
2 teaspoons coarse salt
½ teaspoon pepper
6 cups vegetable stock
¼ cup chopped fresh tarragon, plus more for garnish
Melt the butter or heat the oil in a large heavy-bottomed saucepan or Dutch oven over medium heat.
Stir in the leeks, onion, garlic, salt and pepper, cover and sweat for 5 minutes, stirring twice. This process expels liquid and softens the vegetables. If the vegetables begin to brown, lower the heat a little.
Add the stock and bring to a boil. Once the soup is boiling, reduce the heat to a gentle simmer and cook for 20 minutes.
Add the asparagus spears and cook 5 minutes more.
Take the pot off heat and let sit for 10 minutes to cool slightly.
There are three options for pureeing the soup, but to get the smoothest purée, use a blender. Also check out our post on How to Safely Blend Hot Ingredients.
1. Blender – purée in batches until very smooth.
2. Food Processor – use the blade attachment and purée in batches until very smooth.
3. Immersion blender – puree in the pan until very smooth, this method takes the most time; however, you won’t have as many tools to clean after.
Stir in the tarragon and reheat. Garnish with more tarragon and a dollop of creme fraiche!
Soup freezes well.
Keywords: soup, apsaragus soup, leek soup, asparagus, leeks, tarragon, pureed soup, hot soup, cold soup