Ina Garten Asparagus Soup Recipe
This Ina Garten Asparagus Soup Recipe is a fantastic choice for spring. It is light, silky, and very healthy.
Ingredients
- 2 pounds fresh green asparagus.
- 2 tablespoons unsalted butter.
- 2 cups chopped leeks white parts only.
- 1 cup chopped yellow onion.
- 4 cups good chicken stock.
- 1/2 cup heavy cream.
- 1 teaspoon kosher salt.
- 1/2 teaspoon black pepper.
- 1/4 cup chopped fresh chives.
- Fresh lemon juice for a bright finish.
Instructions
Prep the Asparagus
- Wash the asparagus and remove the tough ends. Cut off the tips and save them for later. Chop the remaining stalks into small pieces.
Sauté the Aromatics
- Melt the butter in your large pot. Add the chopped leeks and the onions. Cook them on medium heat until they are soft.
Cook the Stalks
- Add the chopped asparagus stalks to the pot. Stir them with the onions and the leeks. Season the vegetables with salt and pepper.
Simmer in Stock
- Pour the chicken stock into the pot. Bring the liquid to a boil. Turn the heat down and simmer for 20 minutes.
Blanch the Tips
- Boil a small pot of salted water. Cook the asparagus tips for only two minutes. Drain them and put them in ice water.
Blend the Soup
- Puree the soup until it is very smooth. Use an immersion blender directly in the pot. You can also use a regular countertop blender.
Add the Cream
- Stir in the heavy cream and warm it. Do not let the soup boil again now. Taste it and add a splash of lemon.
Garnish and Serve
- Ladle the warm soup into pretty bowls. Top each bowl with the cooked asparagus tips. Sprinkle fresh chives on top before serving.
Notes
- Use only the tender parts of the asparagus.
- Wash the leeks very well to remove sand.
- Do not overcook the soup or it turns brown.
- Quick simmering keeps the green color very bright.
- Use a blender for the smootest possible texture.
- Chill the tips in ice to stay crunchy.
- Add a splash of cream only at the end.
- Use homemade chicken stock for a deeper flavor.
- Squeeze fresh lemon to make the flavor pop.
- Serve with a crusty piece of French bread.