Rating: 3.42 stars
19 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0
  • 19 Ratings

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Martha Stewart Living, April 2021

Gallery

Credit: Ngoc Minh Ngo

Recipe Summary test

prep:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.

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  • Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

Cook's Notes

A high-powered blender should create a smooth texture, but you can pass the soup through a sieve to remove any fibers.

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Reviews

19 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0