A perfect soup to halp you transition from Winter to Spring.

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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

  1. Preheat oven to 375°F.
  2. Trim tough ends from asparagus stalks and arrange in a single layer on a parchment-lined baking sheet(s).
  3. Brush with olive oil and sprinkle with salt, pepper, rosemary, and thyme.
  4. Bake for 45 minutes, flipping stalks halfway through.
  5. Carefully clean leek and slice thinly.
  6. Sauté garlic and leeks in butter over medium heat until golden brown, fragrant, and soft.
  7. Warm vegetable stock over medium-low heat in a soup pot.
  8. 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.
  9. Add asparagus and sautéed leeks to the vegetable stock.
  10. Transfer mixture to blender and process until smooth. Return to pot.
  11. Add cream, most of the Gruyère, and wine.
  12. Continue to cook over medium-low heat, stirring until Gruyère is melted and fully incorporated.
  13. At this point, more salt and pepper may be added to taste.
  14. Ladle into bowls and garnish with remaining Gruyère, chives, and spritz of fresh lemon.


Photography by Photography by Andrea Bricco | Food+prop styling+illustrations by Alicia Buszczak

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