Creamy Asparagus Soup

Name: Creamy Asparagus Soup
Prep time: 15 min
Total time: 35 min
Ingredients: 4 tablespoons unsalted butter; 2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2); 0.75 cup thinly sliced shallot; Kosher salt and freshly ground pepper; 1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups); 3 to 4 cups ( homemade or low-sodium store-bought); Crème fraîche, for serving

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By

Martha Stewart

Updated on May 5, 2021

Ingredients

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
¾ cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Directions

In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

Cook's Notes

A high-powered blender should create a smooth texture, but you can pass the soup through a sieve to remove any fibers.

Originally appeared: Martha Stewart Living, April 2021