Asparagus Soup

Asparagus Soup

Spring has sprung and that means Spring vegetables! I love utilizing as many as possible, starting with this asparagus soup. It’s healthy, flavorful and best of all, really easy to make.

  • 1 tablespoon unsalted butter
  • 1 large leek, sliced
  • 2 cloves garlic, minced
  • 2 bunches asparagus, roughly chopped
  • 1/3 cup peas, fresh or frozen
  • A few sprigs fresh thyme
  • 1/4 cup dry white wine
  • 4 cups chicken stock, plus more if soup is too thick
  • Juice of 1 lemon
  • Kosher salt and pepper to taste
  • Goat cheese and croutons for serving

Heat butter in a large pot over medium heat, add leeks and cook until softened. Add the garlic and cook for 1 minute. Add the asparagus, peas and thyme and cook 5 minutes. Stir in the wine and cook for 2 minutes.

Add the chicken stock, bring to a boil then reduce to a simmer and cook for 8-10 minutes or until asparagus is soft.

Place the soup in a blender, add lemon juice and salt and pepper and blend until smooth.

Reheat on the stove over medium-low heat.

Serve soup topped with goat cheese and croutons and enjoy!

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