This asparagus soup was a fantastic addition to Carroll Cafe. Asparagus is a fantastic spring vegetable, and this soup highlights these delicate spring stalks. Potato keeps this soup creamy and vegan. Despite the simple ingredients this soup is full of flavor and is a perfect light soup during this transition season.
Asparagus Potato Soup
Adapted from Pink Parsley
- 6 leeks
- 2 Tbsp olive oil
- 5 lbs Idaho potatoes, peeled and chopped into 1″ cubes
- 2 Tbsp herbs de provence
- 1 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 6 cups low sodium vegetable broth
- 3 bunches asparagus, woody ends discarded and chopped into 1″ pieces
- 1/2 lemon juiced
Cut off the dark green tops of the leeks and discard them. Slice the leeks in half and then chop into half moon slivers. Place the leeks in a large bowl and fill the bowl with water. Swirl the leeks around a bit and let the dirt and sand settle to the bottom of the bowl, then scoop out the leeks.
In a large stock pot, heat olive oil over medium high heat. Add the cleaned leaks and sauté for a few minutes, until softened and fragrant. Season with herbs de provence, salt, and pepper.
Add the diced potatoes and vegetable stock. Bring to a boil and then simmer for about 5-10 minutes until the potatoes are tender. Once the potato is tender, add the chopped asparagus, cover and let simmer for about 5 minutes, or until the asparagus is tender but still bright green. Add the lemon juice.
Remove the soup from the heat and use an immersion blender to puree the soup, or blend in a blender in batches, making sure not to fill the blender too high.