# What You Need:
→ Vegetables
01 - 1 lb 2 oz fresh green asparagus, trimmed and cut into 3/4 inch pieces, tips reserved separately
02 - 1 medium leek, white and light green parts only, sliced
03 - 1 small onion, chopped
04 - 1 medium potato, peeled and diced
→ Liquids
05 - 4 1/4 cups vegetable broth, gluten-free if needed
06 - 5 fl oz heavy cream
→ Seasonings and Finishing
07 - 2 tablespoons unsalted butter
08 - Salt and freshly ground black pepper to taste
09 - Pinch of nutmeg, optional
10 - 1 tablespoon fresh lemon juice
→ Garnish
11 - Reserved asparagus tips, blanched
12 - Fresh chives or parsley, chopped, optional
# How-To Steps:
01 - In a large saucepan, melt butter over medium heat. Add onion, leek, and potato, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add reserved asparagus stalks to the pan and cook for 2 minutes, stirring gently.
03 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch reserved asparagus tips in boiling salted water for 1 to 2 minutes until just tender. Drain and reserve for garnish.
05 - Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
06 - Stir in cream and bring soup to a gentle simmer. Season with salt, pepper, and nutmeg if desired. Add lemon juice to brighten flavors.
07 - Ladle soup into bowls and garnish with blanched asparagus tips and fresh herbs.
