Weather can be finicky during spring and although we're usually craving lighter foods we might need something a little more warming on cooler days. Give this Cream of Asparagus soup a try next time your spring weather takes a dip.
Course Soups & Stews
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Katie Goodman
1 1/2tablespoonunsalted butter
1/2cupleekscleaned and chopped
1 1/2tablespoonsall-purpose flour
3clovesgarlicminced (about 1 tablespoons)
1/3cupdry white wine
3-4cupschicken brothor vegetable broth
1 1/2poundstrimmed green asparaguscut into 1 inch pieces
1/2cupcrème fraîcheor heavy cream
1/2 - 1teaspoonsalt
1/4 - 1/2teaspoonfresh lemon juiceto taste
fresh Parmesanfor serving (if desired)
Melt the butter in a large dutch oven over medium heat. When melted, add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté an additional minute.
Stir in the flour, mixing well with the butter, and cook for 2 minutes. Whisk in the white wine. Make sure to scrape up any browned bits. Cook for 1 minute.
Add 3 cups of broth, whisking to eliminate any lumps. Bring liquid to a simmer over medium-heat. Add the asparagus pieces and the bay leaf. Reduce to medium-low heat and cook for 7-10 minutes, or until the asparagus is tender.
Discard the bay leaf. Add the mixture to a food processor, working in batches if needed, and purée until soup is very smooth, about 2-3 minutes. Add the remaining 1 cup of broth, if needed.
Pour the soup back into the pot over low heat. Stir in the cream, salt, pepper, nutmeg and lemon juice. Heat the soup for 2-3 minutes. Adjust seasonings to taste, and add extra liquid until preferred consistency is reached. If desired, grate a bit of fresh Parmesan on top.