This delicately flavoured soup is a wonderful vegetarian dish that’s quick and easy to make.
Crème fraîche on top adds richness; substitute sour cream or Greek yogurt if you like.
HANDS-ON TIME
30 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
- 1 tbsp olive oil
- 3 shallots, chopped
- 4 cloves garlic, minced
- 1 leek (white and light green parts only), thinly sliced
- 675 g asparagus (see tip, below), trimmed and cut in 1½-inch (4 cm) pieces
- ¼ tsp each salt and pepper
- 1 package (900 mL) vegetable broth
- ⅓ cup whipping cream (35%)
- 1 tbsp lemon juice
- 3 cups cubed crusty whole grain bread
- ½ cup crème fraîche, sour cream or Greek yogurt
- 2 tbsp chopped fresh chives
PREPARATION
- In a large heavy-bottomed saucepan, heat 1½ tsp of the oil over medium heat
- Cook shallots and three-quarters of the garlic, stirring occasionally, until shallots are softened, about 3 minutes
- Add leek; cook, stirring, until softened, about 6 minutes
- Stir in asparagus, salt and pepper; cook for 2 minutes
- Add broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes
- Working in batches, in blender, purée soup until smooth
- Return to saucepan over medium-low heat
- Stir in cream and lemon juice
- Meanwhile, toss bread with remaining oil and garlic; spread on parchment paper–lined rimmed baking sheet
- Bake in 450°F (230°C) oven until golden, about 8 minutes
- Ladle soup into bowls
- Combine crème fraîche with chives; spoon onto soup
- Sprinkle with croutons
NUTRITIONAL INFORMATION, PER SERVING: about 331 cal, 8 g pro, 24 g total fat (13 g
sat. fat), 26 g carb, 5 g fibre, 79 mg chol, 1,024 mg sodium, 424 mg potassium.
% RDI: 7% calcium, 18% iron, 46% vit A, 23% vit C, 91% folate.
TIP FROM THE TEST KITCHEN
Choose asparagus stalks that are
thick, smooth, plump and unblemished.
They have the best flavour.
