This cream of asparagus soup is wonderfully light and comforting at the same time. Garnish the soup with shaved Ontario asparagus, chives, croutons or a dollop of sour cream. If you don’t have an immersion blender, use a counter-top blender and purée the soup in batches. The soup can be made up to 3 days in advance and gently warmed before serving.
Nutritional Information per Serving (2 cups/500 mL): Calories 114, Fat 11g, Cholesterol 37mg, Sodium 475mg, Carbohydrates 7g, Fibre 2g, Sugar 1.5g, Protein 5g
10 minPrep Time
15 minCook Time
25 minTotal Time
- 2 tbsp (30 mL) butter
- 2 leeks, sliced (white and light green parts)
- 2 shallots, chopped
- 1 clove garlic, chopped
- 1/2 tsp (2.5 mL) each salt and freshly ground pepper
- 4 cups (1 L) sodium-reduced chicken broth or vegetable broth
- 2 bunches Ontario Asparagus, trimmed and roughly chopped
- 1/2 cup (125 mL) whipping cream
- 1 tbsp (15 mL) lemon juice
- 1 tbsp (15 mL) finely chopped fresh chives
- Melt the butter in large saucepan set over medium heat. Add the leeks, shallots, garlic, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until softened. Stir in the broth and bring to a boil. Add the asparagus and simmer for 5 minutes or until tender.
- Using an immersion blender, purée the soup until smooth. Stir in the cream, lemon juice and chives.