Ingredients:

  • Tablespoons Unsalted Butter
  • medium Yellow Onion (finely chopped)
  • large Leek (white and light green parts only, thinly sliced)
  • cloves Garlic (minced)
  • Tablespoons All-Purpose Flour
  • cups Vegetable or Chicken Stock (low sodium preferred)
  • lbs Fresh Asparagus (woody ends snapped off, chopped)
  • small, tender Asparagus tips (reserved for garnish)
  • Fresh Thyme Sprigs
  • Bay Leaf
  • tsp Salt (or to taste)
  • /2 tsp freshly ground Black Pepper (or to taste)
  • /2 cup Heavy Cream
  • Tablespoon Fresh Lemon Juice
  • /2 teaspoon Lemon Zest (for garnish)

Instructions:

  1. Trim woody ends from asparagus. Chop the thick stalks into 1-inch pieces. Slice the reserved tender tips finely for garnish later.
  2. Melt butter in a large pot over medium heat. Add onion and leek; sauté gently until softened and translucent (about 5-7 minutes). Do not brown! Add garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the cooked vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.
  4. Slowly whisk in the stock until smooth. Add the chopped asparagus stalks, thyme sprigs, bay leaf, salt, and pepper. Bring to a gentle simmer.
  5. Reduce heat to low, cover partially, and cook for 15–20 minutes, or until the asparagus is completely tender when pierced with a fork.
  6. Remove and discard the thyme sprigs and bay leaf. For an ultra-smooth texture, strain the soup through a fine-mesh sieve, pressing solids, before returning liquid to the pot.
  7. Use an immersion blender directly in the pot until completely smooth and velvety. If using a standard blender, transfer in batches carefully, venting the lid to allow steam to escape.
  8. Return the soup to low heat (do not boil). Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning as necessary.
  9. Ladle the soup into bowls. Garnish immediately with the reserved raw asparagus tips and a sprinkle of fresh lemon zest before serving hot.