Ingredients:

  • 2 tablespoons (30g) Unsalted Butter
  • 1 tablespoon (15ml) Extra Virgin Olive Oil
  • 1 large (300g) Leeks, thoroughly washed and sliced (white and light green parts only)
  • 2 medium (100g) Shallots, finely diced
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 5 lbs (680g) Fresh Asparagus, trimmed, tips reserved for garnish
  • 4 cups (950ml) Low-Sodium Vegetable Stock
  • 1/4 cup (60ml) Heavy Cream or crème fraîche
  • 1 teaspoon (5ml) Fresh Lemon Juice
  • 1 tablespoon (15ml) Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Prepare Asparagus: Snap off the woody ends of the asparagus. Cut off the top inch of the spears (the tips) and reserve them for garnish. Roughly chop the remaining stalks into 1-inch pieces.
  2. Blanch the Tips: Bring a small pot of salted water to a rolling boil. Drop in the reserved asparagus tips and blanch for 60 seconds exactly. Immediately transfer them to a bowl of iced water to stop the cooking and lock in the bright green colour. Drain and set aside.
  3. Sweat the Aromatics: In the saucepan, melt the butter and olive oil over medium-low heat. Add the sliced leeks and shallots, along with a pinch of salt. Cook gently for 8–10 minutes, stirring often, until the vegetables are completely soft and translucent. Do not allow them to brown.
  4. Simmer: Add the chopped asparagus stalks (not the tips) to the softened aromatics. Stir for 1 minute. Pour in the vegetable stock and bring the mixture to a gentle simmer. Reduce the heat and simmer for 10–12 minutes, or until the asparagus stalks are very tender.
  5. Blend: Remove the saucepan from the heat. Carefully transfer the soup mixture to a high-speed blender (or use an immersion blender) and blend on high until completely smooth. Work in batches if necessary, securing the lid carefully as hot liquid expands.
  6. Strain for Silky Texture: Pass the blended soup through a fine-mesh sieve into a clean bowl or back into the saucepan, pushing the mixture through with the back of a ladle. Discard any residual fibrous material left in the sieve.
  7. Finish: Return the strained soup to low heat. Stir in the heavy cream and fresh lemon juice. Heat gently (do not boil).
  8. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper until it is spot on. Ladle the soup into warmed bowls and garnish generously with the reserved asparagus tips and a sprinkling of fresh chives.