Ingredients:

  • 3 Tbsp Unsalted Butter
  • 1 large Leek (white and light green parts only), chopped
  • 2 cloves Garlic, thinly sliced
  • 3 sprigs Fresh Thyme
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 5 lb Asparagus Spears (about 680g), woody ends snapped off
  • 4 cups Vegetable Stock (or Chicken Stock)
  • 1/2 cup Heavy Cream (or Double Cream)
  • 1 tsp Fresh Lemon Juice
  • Extra Virgin Olive Oil, for drizzling
  • Ice Cubes (for ice bath)

Instructions:

  1. Prep the Asparagus: Snap off the woody ends. Cut off the top 1/2 cup of tips and set aside for garnish. Roughly chop the remaining asparagus stalks.
  2. Blanch the Garnish: Bring a small pot of salted water to a boil. Drop the reserved asparagus tips into the water for 60 seconds. Immediately scoop them out and plunge them into an ice bath to lock in the vibrant green color. Drain and set aside.
  3. Build the Base: Melt 2 tablespoons of butter in the large saucepan over medium-low heat. Add the chopped leeks, thyme sprigs, salt, and pepper. Sweat gently for 8–10 minutes, until the leeks are very tender and translucent. Add the sliced garlic and cook for 1 minute more until fragrant.
  4. Simmer the Soup: Add the chopped asparagus stalks and the stock to the saucepan. Bring to a boil, then immediately reduce heat to a low simmer. Cook gently for 10–12 minutes, or until the asparagus is fork-tender. Remove the thyme sprigs.
  5. Blend: Carefully transfer the soup mixture to a high-powered blender (working in batches if necessary). Blend on high speed for 1–2 minutes until completely smooth.
  6. Strain (For Perfection): Pour the blended soup through a fine-mesh sieve set over a clean bowl, pressing down on the solids with a rubber spatula to extract all the liquid. Discard the fibrous solids left in the sieve.
  7. Enrich and Reheat: Return the strained soup to the clean saucepan over low heat. Whisk in the heavy cream and the remaining 1 tablespoon of butter until melted and fully incorporated. Do not boil the soup once the cream is added.
  8. Seasoning Check: Stir in the lemon juice. Taste the soup and adjust the salt and pepper until the flavor is spot on.
  9. Serve: Ladle the hot soup into warmed bowls. Garnish each serving with a scattering of the blanched asparagus tips, a small swirl of extra cream, and a drizzle of good quality extra virgin olive oil.