Asparagus…so in right now!

Asparagus is in season!  At least that is what all the famers markets are displaying, showing off and selling!  Now is the time to buy these stalks of deliciousness and they are at its peak just in time for the holiday of Shavuot!
I am so excited to be sharing this wonderful soup recipe with you! I love asparagus and found a fantastic sale on them the other day which made them even more irresistible to buy!  This soup is a creamy and savory experience and great served cold, which I think is a perfect way to serve soup during lunch on a very warm Shavuot day.  I made this cold asparagus soup for a 25 person party the other day and to quote the hostess it was “Absolutely amazing!”   

Cream of Asparagus Soup

Makes 10 Servings

2 Lbs. Asparagus, woody ends removed (reserve a handful of asparagus tips to roast for garnish)
4 Tbs. Unsalted Butter or Oil
2 Leeks, white and light green parts only, chopped
1 Tbs. Fresh Garlic, minced
2 Small Idaho Potatoes, Cut into 8th’s
1 Tbs. Fresh Thyme
4 C. Vegetable Stock
1/2 C. Heavy Cream
Salt and pepper, to taste
1 Tbs. Fresh lemon juice
Garnish: Roasted Asparagus Tips, Dill, Sour Cream

Preheat oven to 400. Toss the asparagus with a little bit of oil and roast for 20-25 minutes.  Heat butter in a large pot and sauté the chopped leaks until they turn translucent and soft.  Add the fresh garlic and sauté for 1 minute.  Add the potatoes, thyme and vegetable stock into the pot.  Bring stock to a boil and turn down to a simmer.  Simmer for 10 minutes.  Add the asparagus and cook for another 5 minutes, until potatoes are soft.  With a food processor, immersion blender or a Vitamix (my favorite!), blend all the ingredients together until smooth.  Add the Cream, salt and pepper and lemon juice. Tastes great served warm or cold.  Garnish with a dollop of sour cream, roasted asparagus tips and a sprig of dill.