Ingredients

The following ingredients have 6 Servings
  • 2 lb (2 bunches) asparagus
  • 6 cups vegetable broth
  • 3 Tbsp unsalted butter
  • 1/2 cup (1 large) shallots, minced
  • 3/4 cup (1 medium) leek, trimmed & sliced
  • 6-8 sprigs thyme
  • 1/4 tsp salt

Instruction

  • Mince the shallots.  Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).  Cut in half lengthwise and run under water to get rid of any dirt in the layers.  Slice leeks.
  • Trim the delicate tips and rough stem ends off the asparagus and cut the remaining tender asparagus into 1" pieces.  Set tips aside in a small bowl.  Add tough ends and thyme to a medium pot, add broth, and bring to a boil.  Reduce heat to a simmer, cover, cook ~ 20 minutes. Remove stem ends and thyme with slotted spoon and discard.
  • Add asparagus tips to broth and blanch (cook) ~ 1 minute or until tender.  Remove tips with slotted spoon and place in an ice bath.  Drain water once cooled and set tips aside on a paper towel for garnish.
  • Bring a medium sized pan to medium high heat and melt butter.  Add leeks and shallots and cook ~ 4-5 minutes or until tender.  Add mixture to pot of broth and also add remaining uncooked asparagus pieces. Bring to a boil, reduce heat, and simmer covered (stirring occasionally) an additional 25 minutes or until asparagus is very tender.
  • Immersion blend or add to a blender ( you may need to do this in batches) and puree until smooth.  Add sea salt to taste and garnish with asparagus tips.  Happy soup eatin'!  Beckie