Nothing beats a fresh asparagus soup in the springtime!
I remember when I was growing up in Italy asparagus were only available in the springtime, this is the time of the year I remember my mom used to make asparagus soup. Simple yet elegant dressed with asparagus spears extra virgin olive oil, croutons, parmigiano …. Fantastic.
Ingredients for 6 people:
One bunch of green fresh asparagus trimmed from their bottoms
One large leek
Two large potatoes, possibly Yukon gold
1/2 stick of butter
1/2 cup of cream
Vegetable stock or the water from the balancing of the asparagus -2 quarts
Salt to taste
Good, non-pungent extra virgin olive oil
Croutons to garnish
Clean the leeks cut the bottom, split in half and rinse to get rid of the dirt
Cut in thin strips and in a medium stockpot cook in with the butter very slowly- covered-until tender adding a pinch of salt.
Add the peeled potatoes cut in quarters
In the meantime blanch the asparagus in boiling lightly salted water for one minute.
Chill rapidly in iced water
Cut the tips off and retain to garnish the soup
Chop the rest in small slices discarding the stringy white bottoms and set aside the green part.
Add the water or hot vegetable stock to the potato and leek base, cover one-half inch above the rest of the ingredients and boil until the potatoes are tender.
Add the sliced asparagus and cook for 5 minutes, blend with a stand mixer until smooth and strain to give your soup a velvety texture.
Place back on the stove and add the cream, boil for 10-15 minutes on low heat.
Serve hot or warm, garnished with abundant parmigiano, the spears reserved and oil.