The first produce of Spring is here: asparagus! I whipped up a quick soup to savor its arrival using a Williams Sonoma recipe for inspiration, but making it my own, of course.
Asparagus Soup
Serves 2-3 as an entree, 4-6 as a starter.
1 Tbs olive oil
1 leek, chopped
1 clove garlic, minced or pressed
1 tsp paprika
2 bunches asparagus, tough ends snapped off, spears chopped
3 cups chicken or vegetable broth, separated
1/4 cup buttermilk (optional)
juice of half a lemon
fresh ground black pepper
Heat olive oil in pan over medium. Add leek and sauté a few minutes until soft. Add garlic and paprika and cook until fragrant, about 1 minute. Add asparagus and half a cup of the broth. Cover and steam until asparagus is tender, about 8 minutes. Transfer contents of the pan and the remaining broth to blender. Blend on high until smooth. Transfer to a pot on the stove and heat over medium low until hot, without letting it come to a boil. Stir in buttermilk, if using. Remove from heat and stir in lemon juice. Salt to taste, if needed. Top with black pepper, paprika, and a drizzle of high quality olive oil.
Asparagus Soup
Serves 2-3 as an entree, 4-6 as a starter.
1 leek, chopped
1 clove garlic, minced or pressed
1 tsp paprika
2 bunches asparagus, tough ends snapped off, spears chopped
3 cups chicken or vegetable broth, separated
1/4 cup buttermilk (optional)
juice of half a lemon
fresh ground black pepper
Heat olive oil in pan over medium. Add leek and sauté a few minutes until soft. Add garlic and paprika and cook until fragrant, about 1 minute. Add asparagus and half a cup of the broth. Cover and steam until asparagus is tender, about 8 minutes. Transfer contents of the pan and the remaining broth to blender. Blend on high until smooth. Transfer to a pot on the stove and heat over medium low until hot, without letting it come to a boil. Stir in buttermilk, if using. Remove from heat and stir in lemon juice. Salt to taste, if needed. Top with black pepper, paprika, and a drizzle of high quality olive oil.
