Cream of Asparagus Leek Soup with Creme Fraiche
This delightful cream of asparagus soup, enhanced with the subtle flavor of leeks—cousins to onions, scallions, and shallots—offers a fresh taste of Spring. A generous spoonful of crème fraîche on top elevates this dish, making it one of my all-time favorites for the season.
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Ingredients
- 2 lbs asparagus
- 1 tbsp butter
- 2 tbsp Creme Fraiche
- kosher salt and fresh pepper to taste
- optional chives for garnish
- 4 leeks
- 2 cloves garlic
- 32 oz container + 1 cup Swanson reduced-sodium chicken broth
Instructions
- 1
In a spacious, sturdy pot, heat butter over medium-low flame until melted.
- 2
Incorporate the leeks and sauté, stirring now and then, until they become tender, which should take around 8 to 10 minutes.
- 3
Introduce the garlic and cook for 1 minute, or until it releases its aromatic scent.
- 4
Slice the asparagus into 2-inch segments.
- 5
Add the chopped asparagus to the pot along with the leeks.
- 6
Pour in the broth and increase the heat until the mixture reaches a boil.
- 7
Once boiling, cover the pot and simmer for approximately 20-25 minutes, or until the asparagus is exceptionally soft.
- 8
Remove the pot from the heat and blend the mixture until it reaches a silky smooth consistency using a blender.
- 9
Season with salt and pepper to your liking.
- 10
For serving, ladle the soup into 5 bowls and add a teaspoon of Creme Fraiche and a sprinkle of chives for an elegant garnish.