A creamy asparagus potato soup to ring in the spring season! This silky smooth pureed asparagus soup recipe has a base of fresh asparagus, Yukon gold potatoes, sweet leeks and onions, and is topped with an elegant homemade whipped chive cream!
1tablespoonfinely chopped chivesplus more for garnishing
pinchof kosher salt
Instructions
Trim and discard any woody stalks of the asparagus. Cut the asparagus into 1-inch wide pieces and set aside.
Prepare the Soup: Heat the olive oil and butter in a large soup pot over medium-low heat. Add the leeks and onions, and a large pinch of salt. Sauté over medium heat for about 10 to 12 minutes, or until the leeks and onions are very soft and beginning to become translucent. It is OK if they gain a tiny bit of color.
Add the asparagus and potato and continue cooking for another 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Lower heat to a simmer and continue cooking, with the pot partially covered, for an additional 15 to 20 minutes, stirring every now and then, or until the asparagus and potato are cooked through and extremely tender.
Transfer the soup (you’ll most likely need to do this step in batches) to a high-powered blender, such as a Vitamix, and puree until smooth. Transfer the pureed soup back into the soup pot. Season to taste with a squeeze of fresh lemon juice, kosher salt, and and freshly ground pepper. Keep over very low heat until ready to serve.
Prepare the herb cream: Whip the cream until stiff (*I prefer to beat the cream by hand in a small bowl with a whisk. It is a small amount and only takes about 2 to 3 minutes tops). Add the salt and fold in the chopped chives. Serve the soup and add a dollop of chive cream (I use two spoons to shape it into a quenelle) - it will float and slowly start to melt into the soup as you eat it. Garnish with finely sliced chives and serve immediately.
Tips for Success:
When buying asparagus, you want to look for very firm stalks that have very tightly closed tops and moist ends. The thickness of the stalks is not an indication of when the asparagus was picked, but the age of the asparagus plant. For more asparagus storage tips, read this guide.
If you’d prefer to skip the chive cream, I recommend adding a splash of cream (2 tablespoons or so) into the soup, just before serving, to give it a touch of creaminess. Garnish with fresh chives and a light drizzle of olive oil.