Asparagus is one of my favorite vegetables. But I really only prepare it one way, so I was excited to see the article “Asparagus, 10 Ways” in the spring edition of Cook Fresh magazine. 2 of the 10 I’ve done before and 5 of the remaining 7 were dogearred. One of those 5 was a soup. I don’t tend to think “soup!” when it’s spring and summer, but this one was a simple option for a great weeknight dinner.
The recipe indicated it would serve “8 as a first course.” I figured I could halve it and it’d be perfect dinner for two; simply serve with with some great crusty bread or garlic bread. Surprisingly, there was a tiny portion left for lunch the next day. My husband gave it to Treat on my first outing without the kids since the move. I’m told he quite enjoyed it!
- 1 tbsp butter
- heaping 1/2 C sliced leeks
- 1 tsp minced garlic
- 1 tsp yellow mustard seeds
- 1 lb asparagus, trimmed and cut in 1 1/2″ pieces
- 1 1/4 C chicken broth
- 1 1/4 C water
- 1/8 C heavy cream
- squeeze of lemon
- fresh parsley
- Melt butter in a Dutch oven over medium-high heat. Add the leeks and garlic, season with salt. Give the leeks a quick stir, reduce the heat to low, and cover. Cook until softened, about 5 minutes.
- Add the mustard seeds, 1 tsp Kosher salt, asparagus, broth, and water. Bring the soup to a simmer over medium heat and cook uncovered until tender, 10-15 minutes.
- Remove soup from the heat and puree with an immersion blender, or carefully transfer to a blender.
- Stir in the cream, lemon, and S+P to taste. Garnish with parsley.
*This recipe is modified from CookFresh Spring 2016*