Cream of Asparagus Soup

by Laura Donnelly — April 10, 2007

For this recipe, you can use just the stems of asparagus and save the tips for another recipe or include them in the soup for a brighter green.

Serves 4

1 pound asparagus stalks
2 medium leeks, white parts only, cleaned
2 Tablespoons butter or olive oil
1 quart chicken or vegetable stock
1 and 1/2 Tablespoons cornstarch
2 Tablespoons heavy cream
fresh chervil sprigs

1. Cut asparagus stalks into 3 or 4 pieces. Slice leeks. Melt butter or heat oil over low heat in saucepan. Sauté leeks until soft, about 10 minutes. Add asparagus and cover pan. Cook until vegetables have rendered their liquid and this has evaporated, about 15 minutes.

2. Add chicken or vegetable stock and bring to boil. Simmer 15 minutes. Mix cornstarch with a few teaspoons of cold water. Whisk this into soup and stir and boil until thickened.

3. Purée soup in a blender or food processor. Return to heat just before serving. Stir in heavy cream and serve immediately.