Asparagus Soup Recipe
This creamy asparagus soup recipe has a delicate quality and a luscious, velvety finish. It’s a simple recipe that’s easy to make and the perfect low-effort soup for a chilly spring day.
Ingredients
- 1 pound asparagus
- 3 medium leeks
- 4 cups chicken broth
- 3 tablespoons salted butter
- ¼ cup short-grain white rice ((such as arborio))
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3/4 cup heavy cream
Directions
- 1
Chop off the woody ends of the asparagus and place them in a small stock pot. Next, chop the remaining asparagus into 1-inch pieces and place them in a medium bowl.
- 2
While the broth simmers, melt butter in a large soup pot or Dutch oven. When it froths, stir in thinly sliced leeks and the rice. Sprinkle with salt and pepper, cover, and let them sweat for about 3 minutes, stirring occasionally.
- 3
Turn off the heat, and then pour in the cream. Purée with an immersion blender until smooth. Serve hot, and store any leftovers in an airtight container in the fridge for up to 3 days.