# What You'll 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
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 - Chopped fresh chives or parsley, optional
# Step-by-Step:
01 - In a large saucepan, melt the butter over medium heat. Add the onion, leek, and potato, and sauté for 4-5 minutes until softened but not browned.
02 - Add the asparagus stalks, reserving the tips, and continue cooking for 2 minutes.
03 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
04 - Meanwhile, blanch the reserved asparagus tips in boiling salted water for 1-2 minutes until just tender. Drain and set aside for garnish.
05 - Using an immersion blender or in batches in a countertop blender, purée the soup until completely smooth.
06 - Stir in the cream and bring the soup back to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg if desired. Add lemon juice to brighten the flavor.
07 - Ladle the soup into bowls and garnish with the blanched asparagus tips and fresh herbs.
