Leek and Asparagus Soup with Lemongrass
This asparagus soup is delicately flavored with lemongrass and sherry, for a gourmet result. The almonds and lemongrass combine well, to evoke an exotic feel, and the leeks and asparagus are nice together, as well as a nutritious combo. You could use green asparagus instead of white asparagus in this soup. Of course it will be a different flavor but it will still be just as tasty.
This cream-colored asparagus soup recipe is simple to make and you just need a big pot, a blender, and a sieve to make it. If you prefer totally pureed soups (without any chunks) you could puree the entire soup, without removing some of the asparagus first. It is up to you. Some people like a little texture and leaving some of the asparagus whole adds to the visual appeal of the recipe. The more asparagus you puree, the thicker the soup will be. If you do not puree any of the asparagus when you puree the rest of the soup, it will be quite watery.
Asparagus is one of the healthiest vegetables you can choose and adding leek to the soup does not detract at all from the health benefits. The butter and cream add a rich, luxurious feel and all the ingredients work in harmony. The chopped fresh cilantro garnish is optional and you might choose to omit it or to use another type of herb or some home-baked croutons in its place.
- 3 cups chopped white asparagus
- 3 tablespoons butter
- ? cup sherry
- ½ cup heavy cream
- 3 cups chicken stock
- ½ cup ground almonds
- ¼ cup thinly sliced inner cores of lemongrass
- 1 cup chopped leeks
- ½ teaspoon black pepper
- Salt, to taste
- Finely chopped cilantro, for garnish
- Melt the butter in a big pot, and then add the lemongrass, almonds, asparagus, and leeks.
- Cook for 5 minutes.
- Add the stock, sherry, and season with salt and black pepper.
- Bring the asparagus soup to a boil and simmer it for 20 minutes or until the vegetables are tender.
- Remove about ⅓ of the asparagus, using a slotted spoon, and keep it to one side.
- Puree the soup in batches in a blender (you should let it cool down a bit first).
- Strain it back into the pot, through a fine sieve.
- Add the reserved whole asparagus to the pot and stir. Add the cream.
- Bring the soup to a boil, stirring it a few times.
- Serve hot, garnished with the cilantro.
Serving your asparagus soup recipes in shallow bowls, like you can see in this picture, means they will cool down quicker. As long as you get the soup from the pot to the table within a few minutes, it should remain nice and hot. Serving soup in tall, narrow bowls keeps it hotter for longer but when soup tastes as good as this white asparagus soup recipe does, you will not want to wait too long before enjoying it! The aroma of this soup is wonderful and the flavor is absolutely spot-on. This recipe is delicious enough to serve at a dinner party, as your appetizer.
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