Asparagus and Leek Cream Soup with a Hint of Nutmeg
80% autentično · European
A sophisticated twist on cream of asparagus soup, this version incorporates the mild, sweet flavor of leeks and a subtle warmth from nutmeg, adding depth and complexity to the classic profile.
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Sastojci
- Fresh asparagus1 lb
- Leeks2 medium
- Butter2 tbsp
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Ground nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Wash and trim the asparagus. Cut into 1-inch pieces.
- 2
Clean the leeks thoroughly, removing all grit. Slice the white and light green parts thinly.
- 3
Melt butter in a large pot over medium heat. Add sliced leeks and cook until softened, about 7-10 minutes, without browning.
- 4
Add the asparagus pieces to the pot. Cook for 2-3 minutes.
- 5
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until asparagus is tender.
- 6
Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth.
- 7
Return the puréed soup to the pot. Stir in the heavy cream and ground nutmeg. Heat gently, but do not boil.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with a tiny pinch of nutmeg or a few reserved asparagus shavings.
