Ingredients
Equipment
Method
- Set a large, heavy-bottomed pot over medium heat and melt the butter. Add the sliced leek and cook for 2 to 3 minutes until softened.
- Add the crushed garlic and cook for another minute, stirring to release the aroma.
- Toss in the asparagus pieces and season with salt and pepper. Saute for 5 minutes, stirring, until the asparagus starts to take on a bit of color.
- Pour in the vegetable stock and bring to a simmer. Reduce the heat to low, cover, and simmer gently for 15 minutes until the asparagus is tender.
- Turn off the heat and use an immersion blender to puree the soup directly in the pot until it is completely smooth.
- Stir in the cream, then return the pot to low heat for 1–2 minutes to gently rewarm the soup.
- Ladle into bowls, top with chives if using, and serve with croutons or toast on the side.
Nutrition
Notes
For a dairy-free version, use olive oil in place of butter and substitute coconut or cashew cream for the double cream. The soup can be made ahead through the blending step and refrigerated for up to three days; add the cream when reheating just before serving. If you prefer an ultra-smooth texture, strain the soup through a fine mesh sieve before adding the cream. This soup tastes great with toasted bread or croutons and pairs nicely with a simple green salad. Leftovers should be stored in an airtight container in the refrigerator and gently reheated over low heat, thinning with a splash of stock or water if needed. Freezing is not recommended after cream is added, but you can freeze the pureed soup (before the cream) and add it fresh after thawing.