Asparagus Leek Soup with Mushroom Gremolata

Say hello to spring in a bowl!

Asparagus Leek Soup with Mushroom Gremolata

Spring asparagus and leeks are the base for this luscious Asparagus Leek Soup with Mushroom Gremolata recipe. It's enchanting pale green hue invites you to savor it's slightly creamy texture that is infused with a delicate blend of aromatic herbs. It's beautifully garnished with sautéed mushrooms that are laced with garlic, fresh parsley and lemon zest. The perfect soup to welcome in the spring season.

Asparagus Leek Soup with Mushroom Gremolata

From The Oregon Farm Table Cookbook, 101 Homegrown Recipes from The Pacific Wonderland by Karista Bennett

Ingredients

• 2 tablespoons unsalted butter

• 1 tablespoon extra-virgin olive oil

• 2 medium leeks, white and pale green part only, halved lengthwise, washed and chopped

• 3 cloves garlic, lightly chopped

• 1-pound fresh asparagus, trimmed and chopped into 1 inch pieces

• 1 ½ -2 cups vegetable or chicken broth (for a thinner soup, add additional broth at the end of preparation)

• ½ teaspoon herbs de Provence, crushed between fingers as you’re adding it to the soup

• 1 teaspoon fresh chopped thyme

• ½ -1 cup heavy cream

• Squeeze of lemon

• Salt and pepper to taste

• Immersion blender or countertop blender

For the Gremolata

• ½ cup thinly sliced mixed mushrooms (I used chanterelle, cremini and shitake)

• 1 tablespoon chopped fresh Italian parsley

• 1 clove garlic, minced

• ½ teaspoon lemon zest

• 1 tablespoon unsalted butter

Directions

1. Heat the butter in a medium pot over medium heat and add the chopped leeks.  Sauté until the leeks are soft and somewhat golden. Then stir in the garlic, fresh thyme and dried herbs de Provence and sauté one minute longer.

2. Stir in the asparagus and vegetable or chicken broth and simmer on low covered for about 10-15 minutes or until the asparagus is tender. 

3. Puree ¾ of the vegetable mixture with an immersion blender, countertop blender or vitamix or food processor until smooth.  If you want a completely smooth soup go ahead and blend all the vegetables.

4. Add the puree back to the pot (if not using an immersion blender) and then stir in the heavy cream. Heat the soup on low just to a simmer. Stir in a squeeze of lemon and season to taste with salt and pepper.

5. Take the soup off the heat and let it sit covered while you prepare the Gremolata.

6. In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms.  Let them “toast” in the butter and once they are soft and slightly golden, stir in the garlic and then take the pan off the heat and gently toss with the parsley and lemon.

7. Ladle the soup into bowls and garnish with the Mushroom Gremolata.  Serve immediately.

8. This soup is lovely served room temperature during the summer months.  Pair with a crisp, dry white wine.