Asparagus Summer Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Asparagus Summer Soup

1. Fresh asparagus, trimmed and peeled - 1 pound
2. Unsalted butter, divided - 5 tablespoons
3. Chicken broth, divided - 5 cups
4. Leeks, white and light green parts only, thinly sliced - 2
5. Fresh spinach, stemmed, divided - 1 pound
6. White sugar - 1 teaspoon
7. All-purpose flour - 2 ½ tablespoons
8. Salt - ¼ teaspoon
9. Ground white pepper - ⅛ teaspoon
10. Frozen green peas - 1 cup
11. Heavy whipping cream, or more to taste - ½ cup

How to cook deliciously - Asparagus Summer Soup

1. Stage

Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.

2. Stage

Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.

3. Stage

Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.

4. Stage

Puree soup with an immersion blender until very smooth.

5. Stage

Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.

6. Stage

Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.

7. Stage

Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.