How to Make Creamy Asparagus Soup - Perfect for the Holidays!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Snap the woody ends off the asparagus and discard them.

Cut the asparagus into 1-inch pieces and set aside 12 tips for garnish.

Dice the white and pale green parts of the leeks.

Dice some shallots and garlic.

Heat butter in a Dutch oven over medium heat until melted and bubbling.

Add diced shallots and leeks, cooking for about 5 minutes until softened and translucent.

Add minced garlic and cook for 1 more minute, being careful not to burn it.

Add asparagus pieces (except for the reserved tips) and stir to combine with leeks and shallots.

Cook until the asparagus are tender, stirring often, about 5 minutes.

Pour in low sodium chicken broth, crank the heat to high, and bring to a boil.

Reduce heat to low and let simmer for about 15 minutes.

In a small pan, add a little butter and sauté the reserved asparagus tips for 2 to 3 minutes until tender but bright green.

Turn off the heat of the soup and blend until silky smooth using an immersion blender.

If using a regular blender, carefully transfer the soup in small batches, covering with a kitchen towel while blending.

Pour the blended soup back into the pot.

Stir in creme fraiche, or substitute with sour cream or heavy cream if necessary.

Season with kosher salt and freshly ground black pepper to taste.

Ladle the soup into bowls and arrange the sautéed asparagus tips on top.

Sprinkle with fresh chopped chives and drizzle with truffle oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens