Ingredients:

  • 3 tablespoons Unsalted Butter (divided)
  • 1 large Leek (white and light green parts only), cleaned and finely sliced
  • 2 cloves Garlic, minced
  • 5 pounds fresh Asparagus, stalks separated from tips (reserve tips)
  • 1 small Russet or Yukon Gold Potato (approx. 4 oz), peeled and roughly chopped
  • 4 cups Low-Sodium Chicken or Vegetable Stock
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • ½ cup Heavy Cream (Double Cream) or Crème Fraîche
  • 1 teaspoon Fresh Lemon Juice
  • 1 tablespoon Chives or Tarragon, finely chopped (for garnish)
  • 1 teaspoon Olive Oil or melted Butter (for dressing reserved asparagus tips)

Instructions:

  1. Prep the Asparagus: Trim the woody ends off all asparagus. Separate the tender tips (about 1 inch long) from the stalks.
  2. Blanch the Tips: Bring a small pan of salted water to a boil. Drop the reserved tips in and cook for exactly 60–90 seconds until bright green. Immediately remove and plunge into the ice bath to stop the cooking. Drain and set aside, tossed with a tiny bit of olive oil and seasoning for the garnish.
  3. Sweat the Aromatics: Melt 2 tablespoons of butter in the pot over medium-low heat. Add the sliced leeks and a generous pinch of salt. Cook gently for 6–8 minutes until very tender and translucent, but not browned. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add Bulk: Add the chopped asparagus stalks and the potato pieces to the pot. Stir well to coat. Cook for 2–3 minutes.
  5. Simmer: Pour in the stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15–20 minutes, or until the asparagus and potato pieces are completely fork-tender.
  6. Blend: Remove the pot from the heat. Carefully blend the soup until completely smooth using an immersion blender, or transfer in batches to a standing blender (vent the lid slightly).
  7. Strain (The Chef’s Secret): For a truly silky soup, press the puréed soup through a fine-mesh sieve set over a clean bowl, using the back of a ladle to help push the liquid through. Discard any fibrous solids left behind.
  8. Finish and Season: Return the strained soup to the pot over low heat. Stir in the remaining 1 tablespoon of butter and the heavy cream. Heat through gently—do not let it boil after adding the cream.
  9. Adjust Flavour: Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper until perfect.
  10. Serve: Ladle the hot soup into bowls. Garnish immediately with the reserved, blanched asparagus tips and a sprinkle of fresh chives or tarragon.