Creamy Asparagus Soup
A smooth and elegant soup featuring fresh asparagus, leeks, and celery, finished with toasted pine nuts and tender asparagus tips. This creamy soup combines the earthy flavors of spring vegetables with a velvety texture.
Ingredients
- •1 pound asparagus
- •1½ teaspoons butter
- •1 small onion
- •½ whole leek
- •1 stalk celery
- •¼ teaspoon salt
- •2¾ cups low-sodium chicken broth
- •¼ teaspoon White pepper
- •1 pinch nutmeg
- •1 tablespoon pine nuts
Cooking Instructions
- 1.
Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes. Add salt. Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.
45 min
