Serves: 4 | Time: 45 min
Using asparagus trimmings and green stalks pieces, not woody ones, is a good example of reducing food waste. Leeks, and onions provide support to this bright soup that works equally well as a starter or a light lunch. Asparagus and leeks are a natural pairing both mild and slightly sweet in taste. Smoked ham dices or a few reserved asparagus tips would look great on it.
Ingredients
- 1 lb (450 g) asparagus, woody ends cut off
- 1cup ( 250 g), leeks green and white parts sliced
- 1 cup (250g) onions, roughly chopped
- 2 garlic cloves, sliced
- 2 Tbsp olive oil
- 4 cups (950 ml) vegetable broth
- 1 cup (240 ml) water
- ½ tsp salt, plus more to taste
- ¼ tsp white pepper
- 1/4 cup (60 ml) light cream (optional)
- smoked ham cubes or reserved asparagus tips
Preparation
Prep the asparagus. Cut the tips off the asparagus and set aside. They can be used as a garnish and or another use. Slice stalks into 1-inch (2.5 cm) pieces.
Vegetable Base. Warm the olive oil in a large saucepan over medium heat. Add the leeks, onion and garlic. Cook, stirring occasionally, for 10 to 15 minutes, until soft and translucent. Do not let them brown.
Add asparagus and liquid. Add the sliced asparagus trimmings and stalks, vegetable broth, water, salt, and white pepper. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the asparagus is completely tender.
Cook the tips. While the soup simmers, blanch the reserved asparagus tips, if using in salted boiling water for 2 to 3 minutes until just tender. Drain and set aside.
Blend. Remove the soup from the heat. Use a blender and purée until smooth. Return soup to the pot.
Finish and adjust. Stir in the light cream if using. Taste and adjust the seasoning. Reheat gently over low heat if needed. Do not boil after adding the cream.
Serve. Ladle into bowls. Top each with a few smoked ham cubes or reserved asparagus tips.
Notes
Asparagus: Green asparagus works best here.
Leeks: Green parts are very good in soups. Use them.
Broth: Chicken or vegetable broth keeps the soup tasting fresh.
Make-ahead: The soup keeps well in the refrigerator for up to 3 days. Add the asparagus tip garnish just before serving.
