After making several batches of my Spicy Pickled Asparagus Spears, I found myself with a large bowl of asparagus trimmings. I could have easily cooked these up for dinner, but I felt that serving asparagus without the tips was about as appropriate as serving muffins without their tops. I had an idea. If I put them into a soup, no one would ever know about my tasteless behaviour. Surprisingly, it was one of the most unbelievable soups I have ever had! The best part is that this recipe can be made with ingredients which are both local, and in season. I had to share.
Creamy Leek and Asparagus Soup
2 tbsp butter
1 leek, thinly sliced
2 tbsp flour
2 cups chicken broth
1 lb asparagus, trimmed and chopped
2 tbsp fresh chopped parsley
1 cup heavy cream
Salt & pepper, to taste
Fresh chopped parsley for garnish (optional)
Heat butter in a medium saucepan on med-low heat. Add leek. Once leek is nice and tender, add flour and stir until it is well-mixed. Stir in chicken broth, chopped asparagus and parsley (I used chicken broth that I had made from my last chicken dinner, frozen in 1 cup portions). Bring to a boil, stirring constantly. Reduce heat to low, cover and simmer for about 15 minutes.
Remove soup from heat. Transfer, in small batches, to blender. Puree until smooth and return to pot. Slowly add the cream and stir until mixed thoroughly. Add salt (1/2-1 tsp) and a dash of pepper, to taste.
Serve with fresh parsley for garnish. Serves 4.
Honestly, this is one of the most delicious soups that I have ever made. It is smooth, with subtle flavours and it tastes like spring. Enjoy!