This Cream of Asparagus & Leek Soup is a cozy, comforting dish perfect for cooler weather. With its velvety texture and rich flavor profile, it captures the essence of springtime vegetables while still being hearty enough to satisfy your hunger.
Asparagus is the star here, bringing a fresh and slightly earthy flavor to the soup. Choose bright green stalks with firm tips for the best taste. Leeks add a subtle onion flavor that's softer and more refined, while a medium onion gives depth and complexity. Garlic enhances the savory notes, and chicken or vegetable broth forms the soup's flavorful base.
Heavy cream provides richness and a creamy texture, while unsalted butter and olive oil ensure a smooth sauté for the vegetables. A touch of nutmeg brings a warm, slightly sweet spice that complements the creaminess beautifully. Seasoning with salt and pepper allows you to fine-tune the taste to your liking.
This soup pairs wonderfully with a slice of crusty bread or a simple side salad. For a more substantial meal, serve alongside a grilled cheese sandwich or a quiche. It's also delightful with a sprinkle of freshly grated Parmesan or a swirl of pesto for added depth.
Start by heating up your olive oil and butter in a large pot over medium heat. Once the butter has melted and is starting to sizzle, toss in your diced onion, sliced leeks, and minced garlic. Give them a good stir and let them sauté until they're soft and translucent, which should take about five minutes.
Next, add the chopped asparagus to the mix. Stir them around and let them cook for a couple of minutes to soak up some of that lovely flavor. Pour in your chicken or vegetable broth, then turn up the heat to bring it all to a gentle boil. Once bubbling, reduce the heat and let it simmer for about fifteen minutes — this is where the asparagus gets nice and tender.
After simmering, remove the pot from the heat and let it cool down just a bit. Now comes the fun part: pureeing! Use an immersion blender to blend the soup until it's smooth. If you don’t have one, a regular blender works too, just be careful with the hot liquid.
Stir in the heavy cream and nutmeg, then season with salt and pepper to taste. Let it simmer gently for another five minutes to meld all those flavors together. Serve it up warm, with a drizzle of olive oil and a sprinkle of nutmeg on top for a little extra flair.
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