in France, Soup Recipes

Asparagus and leek soup

updated

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Ingredients for 4 servings:

  • 400 g asparagus, green
  • 2 stalk(s) leeks, thin stalks
  • 100 g potatoes
  • salt and pepper
  • 60 g butter
  • 1 tbsp butter
  • 250 ml water
  • 250 ml milk
  • 3 tbsp crème fraîche
  • possibly salmon (smoked salmon)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus thinly along the lower third, cut into small pieces, and set aside a few tips for garnish. Peel and slice the potatoes. Trim the leek, cut into rings, and sauté in a saucepan with 60g butter, then season with salt. Add the remaining vegetables and sauté briefly. Add the milk and water and simmer for about 20 minutes. Blanch the asparagus tips for garnish and refresh with cold water. Purée the soup with a hand blender. Stir in the crème fraîche and a tablespoon of butter, season with pepper. Garnish with the asparagus tips and serve immediately. We love to top it with some sliced ​​smoked salmon!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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