Description
The perfect spring indulgence that’s fancy enough for company but easy enough for weeknights – this velvety soup captures all the fresh flavors of the season in one beautiful bowl.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium leeks, white and light green parts only, cleaned and sliced (about 2 cups)
- 2 cloves garlic, minced
- 1 pound asparagus, woody ends removed, chopped into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 cups low-sodium vegetable broth
- 1/2 cup fresh spinach leaves, packed
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh herbs (chives, dill, or parsley), chopped
- Salt and freshly ground pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Add onions and leeks with a pinch of salt and cook for 5-7 minutes until softened but not browned.
- Add garlic and cook for 30 seconds until fragrant.
- Add chopped asparagus, stir to coat, then pour in vegetable broth. Bring to a gentle simmer.
- Cook for 5-7 minutes until asparagus is just tender, then add peas and cook for 2 more minutes.
- Remove from heat and stir in spinach, allowing it to wilt from residual heat. Let cool slightly for 5 minutes.
- Carefully purée the soup until completely smooth using a blender or immersion blender.
- Return soup to pot over low heat and slowly stir in heavy cream.
- Add lemon juice and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs, a swirl of cream, and a few reserved blanched vegetable pieces if desired.