Cream of Asparagus Soup

This velvety asparagus soup is vibrant, silky, and deeply flavourful — and it comes together in under 30 minutes.

Instructions

1. Prep: Trim the asparagus. Cut off and reserve the tips, then chop the stalks into 2 cm pieces. Wash and slice the leek, using the white and light green parts only.
2. Sweat the leek: Melt a knob of butter in a large saucepan over medium heat. Add the leek and cook gently for 5–6 minutes until soft but not coloured.
3. Add the asparagus stalks and stir for 2 minutes.
4. Add the broth: Pour in the chicken broth, bring to a gentle boil, then simmer for 12–15 minutes until the asparagus is completely tender.
5. Blanch the tips: Drop the reserved tips into boiling salted water for 2 minutes, then plunge into ice water. Set aside for garnish.
6. Blend until completely smooth using a stick blender.
7. Stir in the cream, season with salt, white pepper, and a squeeze of lemon. Reheat gently.
8. Serve topped with blanched tips and a swirl of extra cream.