This creamy soup is best the next day, after the flavors have blended; season it generously before serving.
Plus: More Soup Recipes and Tips
2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths
2 tablespoons unsalted butter
3 medium leeks, white and tender green parts only, thinly sliced
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 1/2 cups chicken stock or canned low-sodium broth
2 cups water
1 large thyme sprig
1 1/2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon freshly ground white pepper
Chive Oil, for serving
How to Make It
In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
Melt the butter in a large saucepan.Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.