Cream of Asparagus Soup

Cream of Asparagus Soup is a perfect comfort dish that highlights the bright, delicate flavor of fresh asparagus. Ideal for a light starter at sophisticated dinners or a cozy lunch on a cool day, this velvety soup features tender asparagus cooked with fragrant leek and fresh parsley, enriched with a touch of lemon rind and juice for brightness. Finished with a splash of cream and garnished with chopped asparagus tips and fresh chives, it offers a smooth, elegant texture and a fresh, summery taste. This soup is a delightful way to enjoy the season’s best produce in a warm, creamy bowl.

Ingredients

• 1-1/2 lb (680 g) asparagus

• 2 tbsp (30 mL) butter

• 1 chopped leek, (white part only)

• 1 tbsp (15 mL) chopped fresh parsley

• 1 tsp (5 mL) grated lemon rind

• 2 tsp (10 mL) lemon juice

• 1/4 tsp (1 mL) pepper

• 4 cups (1 L) vegetable broth or chicken broth

• 1/3 cup (75 mL) 10% cream

• Chopped fresh chives

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Directions

Snap off woody ends of asparagus; cut stalks into 1-1/2-inch (4 cm) lengths. Set aside.

In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes.

Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips; chop coarsely and set aside.

In batches in blender or food processor, puree soup; press through sieve over saucepan to remove any fiber. Pour in cream; heat until steaming. Serve garnished with reserved chopped asparagus and sprinkling of chives.