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Vibrant Asparagus and Leek Soup with Lemon Zest
Prep: 15 minutes
Cook: 25 minutes
Servings: 4
The Essence of Spring
Capture the fresh, clean flavors of the season with this stunningly green and velvety soup. The combination of sweet leeks and earthy asparagus creates a sophisticated yet simple dish that is both light and satisfying.
Materials
- 1 tbsp butter or olive oil
- 2 large leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- 1 lb fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Juice and zest of 1/2 lemon
- Salt and white pepper to taste
- Fresh mint or chives for garnish
Preparation
- Thoroughly wash the chopped leeks to remove any grit.
- Trim the tough woody ends from the asparagus spears and cut them into 1-inch pieces, setting aside a few tips for garnish if desired.
- Peel and dice the potato. The starch from the potato will help thicken the soup naturally.
Cooking
- Melt the butter in a large pot over medium heat. Add the leeks and a pinch of salt, and cook until they are very soft but not browned, about 8-10 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the asparagus pieces (reserving tips for garnish), diced potato, and vegetable broth. Bring to a boil.
- Reduce the heat, cover, and simmer for 15-20 minutes, or until the asparagus and potato are tender.
- Blend the soup until very smooth using an immersion blender or a high-powered standing blender.
- Return the soup to the pot. Stir in the heavy cream, lemon juice, and lemon zest. Gently reheat but do not boil.
- Season with salt and white pepper. If using asparagus tips for garnish, briefly blanch or pan-fry them until tender-crisp.
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