Asparagus Soup #1
Submitted by wevob12
Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis soup hits the table in 30 minutes and tastes like it took all afternoon.
Leeks, garlic, and scallions get a quick sauté in butter before asparagus, red potato, and a splash of cream join the pot.
Tarragon and basil bring a fragrant, almost anise-like warmth that lifts the whole bowl.
It’s the kind of soup you make in March when the first asparagus shows up at the market and you need something warm but green and alive.
Pro Tips
- Cut the asparagus on the diagonal for faster, more even cooking
- Use a bouillon cube that matches your mood: vegetable for lighter, chicken for richer
- For a silkier finish, blend half the soup and stir it back into the pot so you get both creamy and chunky in every bowl
Ingredients
Directions
Sauté vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.
Comments
