There is almost nothing I like to make more than soup. There is almost nothing I like to eat more than a smooth, pureed soup. Maybe chocolate. Make it vegetarian by using vegetable broth instead of chicken broth. I like Better Than Bullion concentrated bases that come in a jar.
- 2 T. butter
- 1/2 yellow onion, diced
- 2 small leeks, white and light green parts only, sliced
- 2 yellow potatoes, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 C. chicken or vegetable stock
- 1 large bunch of asparagus, about 1.5 pounds, diced
- salt to taste
- 1/2 C. buttermilk
- olive oil, optional
In a large soup pot, melt the butter over medium heat. Add the onion, leeks, potatoes, and celery. Cook and stir for about ten minutes, or until the vegetables begin to soften. Add the garlic and cook for one minute. Add the broth and bring to a boil. Allow the veggies to boil for about 5 minutes. Add the asparagus and cook until tender, about 6-8 minutes.
Puree with an immersion blender, until very smooth. Stir in buttermilk. Taste for seasoning and add salt if needed. Serve with a little drizzle of olive oil on top.
This soup was SO good! Perfect for a drizzly spring day–thanks for sharing this recipe!
Great! I’m so glad you liked the recipe- thanks for taking the time to comment:)
Carrie,
I can’t stop making this soup! I just finished double batch number two…
Jenn
That’s great! Especially good with our local asparagus. Cheers!
Carrie,
We had this soup at Freudenberger’s house and couldn’t believe that we’d never made it before, especially considering how often I make the butternut squash soup. Tonight, I was totally hedonistic and made BOTH the butternut squash and the asparagus soup and we are SO excited for the week to come!
Thank you so much,
Mandy