Ingredients:
3 lbs asparagus
2 leeks, white and light green parts only, or 1 large onion, chopped
2 sprigs of green garlic, or 3 cloves of garlic
4 tablespoons butter, divided
¾ teaspoon salt, plus more as needed
½ teaspoon freshly ground black pepper
4 cups chicken or vegetable stock
¼ cup chopped fresh parsley (optional)
1 cup heavy cream, plus more for garnish (optional)
½ cup chopped fresh tender herbs, such as dill or chive
Garnish: reserved asparagus tips, fresh chopped herbs, heavy cream
Directions:
- Soak the asparagus in a large bowl of water with the tips facing down to dislodge any sand and soil. Remove, rinse thoroughly, and snap off the woody ends. Chop into 1-inch pieces, reserving about ⅓ of the tips.
- If using leeks, soak them in a bowl of water after chopping to dislodge any dirt. Lift the leeks out, leaving the sediment at the bottom of the bowl.
- Roughly chop the green garlic or garlic cloves.
- In a large stockpot, melt 1 tablespoon of butter over medium heat. Add the reserved asparagus tips, sprinkle with a pinch of salt, and sauté for about 5 minutes, until bright green and tender-crisp. Set aside.
- Melt the remaining butter in the same pot. Add the leeks or onion, ¾ teaspoon salt, and pepper, and sauté until softened, 8 to 10 minutes. Add the garlic and chopped asparagus and sauté for about 5 minutes, stirring occasionally.
- Add the stock, bring to a boil, then reduce the heat to low and simmer uncovered for 15 to 20 minutes. Stir in the parsley, if using—it will brighten the finished soup’s color.
- Using an immersion blender or a standard blender, blend the soup until smooth. If using a standard blender, let the soup cool slightly, then blend in batches, venting the lid to allow steam to escape. Return the soup to the pot, stir in the heavy cream if using, and gently reheat.
- Ladle into bowls and serve topped with a drizzle of heavy cream, fresh herbs, and the reserved asparagus tips.