This creamy asparagus soup is the essence of spring in a bowl — delicate, fresh, and velvety smooth. Made without cream, it gets its natural richness from tender potatoes and the gentle blending of vegetables, allowing the flavor of asparagus to shine through. By simmering (never boiling), the soup retains its bright green color and refined taste. Elegant enough for a dinner party yet simple enough for a weeknight meal, this soup makes a beautiful starter or a light main course when paired with crusty bread and a green salad.
INGREDIENTS:
1 pound thick asparagus
1 medium brown onion
1 leek
1 stalk of celery
1 small carrot
1 large Yellow Finn or Yukon Gold potato
1 quart rich vegetable stock
A few sprigs of fresh thyme
1 bay leaf
Salt and white pepper
Minced chives or chervil for garnish
2 tablespoons grapeseed oil or olive oil
Minced chives or chervil, for garnish
METHOD:
Snap off the woody ends of the asparagus spears. Reserve these ends for flavoring the stock. Peel the lower stalks and cut the tender parts into 1-inch pieces, reserving the tips separately for garnish.
In a saucepan, heat the vegetable stock over medium heat. Add the peeled asparagus bases, thyme, and bay leaf. Lower the heat to maintain a gentle simmer (avoid boiling) and cook for about 20 minutes. Strain and discard the solids, reserving the flavored stock.
Finely slice the onion, leek, celery, and carrot. In a large soup pot, heat the oil over medium heat. Add the vegetables and sauté until softened and translucent, about 8–10 minutes.
Peel and dice the potato into small cubes. Add it to the pot and continue to sauté for 3–4 minutes. Pour in the strained asparagus stock. Add the chopped asparagus pieces (not the tips) and simmer gently for about 5 minutes, until the asparagus and potatoes are tender. Do not let the soup boil.
Working in batches, carefully purée the soup in a blender with just enough liquid to keep it moving. Cover with a towel to avoid splatters. Strain the purée back into a clean pot, thinning with more stock as needed until smooth and velvety. Season with salt and white pepper to taste.
Blanch the reserved asparagus tips in boiling water for 1–2 minutes until just tender and bright green. Ladle the soup into bowls, garnish with asparagus tips, and sprinkle with fresh chives or chervil.
