Asparagus Soup with Lemon and Chives

Name: Asparagus Soup with Lemon and Chives
Yield: Makes 4–6 servings
Cuisine: American
Ingredients: 4 cups chicken broth; Kosher salt and freshly ground pepper; 2 small leeks, white and light green parts, finely chopped; 3 tablespoons crème fraîche or sour cream; 1 tablespoon unsalted butter; Juice of ½ lemon; 2 tablespoons olive oil; 1 lb thick asparagus spears, tough ends removed, chopped into 2-inch pieces; 1 tablespoon finely chopped fresh chives; 1 russet potato, peeled and cut into 1-inch chunks

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Nothing screams springtime louder than grassy asparagus—a true harbinger of the season. We love asparagus in all its guises, but this velvety, citrusy soup is a particular favorite. Depending on the number of people and the rest of your menu, you can serve larger bowls as the centerpiece or kick off the meal with smaller portions.

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
2 small

Americas
United States
Lunch
Spring
California
Gluten-free

Method

In a large saucepan over medium heat, melt the butter with the oil. Add the leeks and sauté until softened, about 5 minutes. Add the potato and cook, stirring, until beginning to soften, about 5 minutes. Add the asparagus and cook until just tender, about 3 minutes. Pour in the broth and season with salt and pepper. Raise the heat to medium-high, bring to a boil, reduce the heat to low, cover p