Asparagus Soup
Bright green asparagus, pea, and leek soup with lemon — spring deciding on a color, light or creamy depending on the weather's mood.
Overview
Ingredients
Equipment
- Large pot
- Blender
- Cutting board
Method
Soften the leeks
Melt the butter in a large pot. Add the leeks, part of the salt, and black pepper and cook for 8–10 minutes until soft.
Simmer the asparagus
Add asparagus, garlic, broth, and thyme. Simmer for about 20 minutes.
Add the peas
Add the peas and cook for another 2 minutes.
Cool slightly
Remove the thyme and allow the soup to cool slightly.
Blend
Blend until completely smooth.
Season and finish
Return to the pot and stir in the remaining salt, lemon juice, and cream if using.
Serve
Season to taste and serve.
Tips
Nutrition
Storage
Frequently asked
Can I make it vegan?+
Yes — use olive oil instead of butter and skip the cream, or swirl in a little coconut milk instead.
Can I use frozen asparagus?+
It works in a pinch — add it with the broth and shorten the simmer since it's already tender.
Does it freeze well?+
Yes, especially without the cream; freeze up to 2 months and add cream fresh when reheating.
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