A perfect soup to halp you transition from Winter to Spring.
Makes 4–5 servings
2 lbs fresh asparagus
2 tablespoons olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 large leek (or 11⁄2 cups thinly sliced)
2 tablespoons butter
2 cloves of garlic, minced
4 to 5 cups vegetable stock, depending on preferred soup thickness
1⁄2 cup cream
1⁄3 cup Gruyère, grated
1⁄4 cup vermouth or dry white wine
2 tablespoons fresh chives, chopped
1 lemon, sliced into wedges
- Preheat oven to 375°F.
- Trim tough ends from asparagus stalks and arrange in a single layer on a parchment-lined baking sheet(s).
- Brush with olive oil and sprinkle with salt, pepper, rosemary, and thyme.
- Bake for 45 minutes, flipping stalks halfway through.
- Carefully clean leek and slice thinly.
- Sauté garlic and leeks in butter over medium heat until golden brown, fragrant, and soft.
- Warm vegetable stock over medium-low heat in a soup pot.
- When asparagus stalks are done, remove from oven and roughly chop into 1-inch pieces. Make there are no tough bits remaining on the ends.
- Add asparagus and sautéed leeks to the vegetable stock.
- Transfer mixture to blender and process until smooth. Return to pot.
- Add cream, most of the Gruyère, and wine.
- Continue to cook over medium-low heat, stirring until Gruyère is melted and fully incorporated.
- At this point, more salt and pepper may be added to taste.
- Ladle into bowls and garnish with remaining Gruyère, chives, and spritz of fresh lemon.
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