While asparagus are often available year round, their tender and sweet flavor is the essence of spring. This asparagus leek potato soup is a classic. It’s an easy weeknight treat, as well as an elegant crowd pleaser.
- 16 asparagus spears
- 3 teaspoons extra-virgin olive oil, divided
- 1 large leek, light green and white parts only, washed and chopped
- 1 medium Yukon Gold potato, peeled and cut into ½-inch cubes
- 3 cups low-sodium vegetable or chicken broth
- ½ teaspoon finely grated lemon zest
- ½ teaspoon freshly ground pepper
- ¾ teaspoon kosher salt
- Snap the woody ends off of the asparagus spears. Cut off the tips and set aside. Cut the stalks in 1-inch pieces.
- Heat 2 teaspoons olive oil in a saucepan over medium heat. Add the sauté and leek until softened, up to 5 minutes. Add the potatoes, asparagus stalks, and broth. Simmer until the potatoes are tender, up to 15 minutes.
- Place the soup in a blender* and puree until smooth. Add the lemon zest, salt, and pepper. Briefly blend to combine. Return soup to the saucepan and keep warm.
- In a small nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add the asparagus tips and sauté until tender, about 3 minutes.
- Divide the soup among 4 bowls. Garnish with the asparagus tips. Serve immediately.
*A Vitamix blender will create an incredibly smooth soup. It’s a pricey investment, but we use it almost every day for many different meals.