It’s asparagus season! Markets sell green, white and purple stalks, and all are great grilled or pan-seared with a drizzle of oil and a sprinkle of salt until crisp-tender. Tip: hold one of the asparagus stalks with one hand while gently bending with the other until it snaps, to find the woody edge that you discard.
I always default to pan-cooking asparagus, but this week I felt inspired (by the endless grey, rainy weather) to make it into a soup! Creamy and restaurant-worthy, according to Ben. He recommends!
Creamy Asparagus Soup
- 2 Tablespoons oil/ghee
- 1 leek
- 2 garlic cloves + 2 more cloves for garnish
- 2 bunches of asparagus, 3-6 tips reserved for garnish
- 2-3 cups chicken or veggie broth
- 1 cup heavy cream
- Salt to taste
1. On medium-high, heat up oil in a pot. Add smashed garlic, sliced leeks and cook for about 5 minutes until soft and starting to golden.
2. Add asparagus, mix to coat, then add broth to cover. Season, close the lid and cook for 10 more minutes until the veggies are still bright green, but are beginning to soften.
3. Remove from the heat and cool slightly.
4. Meanwhile, thinly slice the rest of the garlic cloves, cook in oil in a skillet until gold and crispy. Add asparagus spears and cook until all sides are seared.
5. Blend the soup until smooth, taste and adjust seasoning. Mix in heavy cream and reheat. Serve topped with garlic crisps and seared asparagus.