It’s been a beautiful few days here in the Pacific Northwest. Unusually warm spring weather brought everyone outdoors, with barbecues grills heavily in use. It’s just a little exciting when one can grill outside without donning the rain gear.
In addition to grilling all weekend, I made a big bowl of my Mother in Law’s Macaroni Salad, the Bennett Crew’s favorite. Along with a dish of my brother’s famous salsa. Bought three huge jar’s of Woodstock organic pickles (I love chilled pickles on a hot day) and I brought out the pretty glass pitcher for my sweet tea.
Although we enjoyed our warm and sunny weekend, my chicken gals didn’t enjoy it quite as much. The hen-house and chicken yard is nicely shaded but that didn’t keep my chicken gals from digging holes everywhere.
I found Cocoa (my friendliest and bossiest chicken gal) in a hole so deep, all I saw was her head. It startled me and for a split second; I thought my chicken gal was ill. Thankfully she popped out of her dirt hole, excited and clucking when she saw me approach the chicken yard. I’m sure she knew I was bringing freshly dug worms, leftover kale and chard for afternoon treats.
I can happily say the Bennett Crew did not get freshly dug worms, leftover kale or chard for their afternoon treat. Nope, much to their delight, they were served Asparagus and Leek Soup with Crispy Mushroom Gremolata. A flavorsome soup, rich with the flavor of spring asparagus and leeks.
Although it was warm outside, I served the soup room temperature and it was perfectly delicious. It’s also delicious served warm, for those cool spring evenings sure to return.
Delicious Wishes and Loads of Love!
Karista
Asparagus and Leek Soup with Crispy Mushroom Gremolata
Serves 2
Can easily be doubled
Ingredients
1 lb asparagus, trimmed and chopped into 1 inch pieces
1 ½ cups chopped leek, white and pale green parts only
1 clove garlic, lightly chopped
2 tablespoons unsalted butter
1 ½ cups vegetable broth (for a thinner soup, add additional broth at the end of preparation)
½ pint heavy cream
½ teaspoon herbs de Provence, crushed between fingers as you’re adding it to the soup
Squeeze of lemon
Salt and pepper to taste
For the Gremolata
¼ cup thinly sliced mixed mushrooms (I used chanterelle, cremini and shitake)
1 tablespoon chopped fresh Italian parsley
½ teaspoon lemon zest
1 tablespoon unsalted butter
Directions
Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic. Sauté until the leeks are soft and somewhat golden.
Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender. Puree ¾ of the vegetable mixture in a blender, vitamix or food processor until smooth. If you want a completely smooth soup go ahead and blend all the vegetables.
Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it. Then stir in the heavy cream and just a squeeze of lemon. Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.
Take the soup off the heat and let it sit covered while you prepare the Gremolata.
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 toasty take the pan off the heat and gently toss with the parsley and lemon.
Ladle the soup into bowls and garnish with the Mushroom Gremolata. Serve immediately.
This soup is lovely served room temperature during the summer months. Pair with a crisp, dry white wine.
I love the creaminess that leeks lend to soups, Karista -this is such a tempting bowl of vegetable goodness. I know I’ve said it before, but I find these chicken shenanigans to be fascinating. They dig themselves into holes when the weather turns warm – who knew!?
LOL! Yes, my chickens are up to shenanigans most days. They keep me entertained. 🙂 Thanks Jess, I do love this soup and definitely it’s now my favorite. Have a lovely week!
Can you freeze this soup?
Hi Cheryl, I’ve never frozen the soup but I don’t see why you couldn’t freeze it. I’d probably try to freeze it in a bag that you can pull all the air out of before freezing. Then let it thaw in the fridge prior to re-heating. I hope this helps! Karista
This is one creamy and rich, satisfying soup with spring vegetables. I am so glad you did not serve the Bennet crew worms and bits of kale for lunch. So how many eggs a day are your hens laying?
LOL! No worms for the Bennett Crew. Although they do get kale and chard occasionally. 🙂 My chicken gals are laying four a day. I’ve started passing them out to the neighbors when I can use them quick enough. So fun!
This sounds delicious! I’ve been looking for an asparagus soup recipe. Thank you!
You are so welcome Teresa! Enjoy!
I will have to be a piggy with this and have a double portion.
🙂 Mandy xo
Then you would be in good company because the evening I made this I believe I had two servings! Then made it again the next day. LOL!
This just screams spring (try saying that 5 times fast)! I love everything about this – but would love it even more *right now*!
LOL! You are so funny Bill 🙂 I think this is my new favorite soup. I love that its simple but tastes complex. Yum!
It’s been a rainy week and this seems like the perfect dish to accompany the weather! Thanks for posting, I’ll have to try it -J
You are so welcome! It’s seriously my new favorite soup. I had something similar a year ago at a small restaurant in Gig Harbor, WA. I’ve been trying to re-create it ever since. What I came up with I adore. Hope you love it too!
That sounds awesome and the pictures are beautiful Karista! I don’t know that much about chickens – did he dig the hole to keep herself cool?
Yes, I think she was hot and liked laying in the cool dirt. Now I have dirty dusty chickens. LOL! Have a lovely day Alyssa!
This looks so so lovely, I cannot wait to make it. And I had no idea chickens dug holes to stay cool! How sweet they must look all hunkered down. At first I thought you’d crumbled bacon on top, but I love that it’s mushrooms!
I had no idea chickens dug holes either. It was startling really. But then Cocoa hopped up and seemed just fine. I suppose taking a little snooze in the cool dirt felt pretty good. She almost looked dead! I do love mushrooms when they turn just a little crisp from the butter. Mmmm! So nice over this soup too.
Whoa! Droooool. I looooove mushrooms, and they go so well with asparagus. Once I am no longer in work/travel mode and will be home long enough to eat a whole pot, this is going on in my kitchen for sure. Hope you’re enjoying spring!!
Thanks Christine! This is a drool worthy soup to be sure. I think I made it two days in a row because I couldn’t get enough. And my family kept eating it! Our spring has turned warm, so unusual, but I’m not complaining. It’ll be cool again by the weeks end. Have a lovely week Christine!
Oh Karista – that looks so yummy. The gremolata in particular is right up my street!
I love this soup but honestly I could have had a big dish of the Mushroom Gremolata. 🙂 Happy Wednesday Frugal!
The crispy mushroom gremolata sounds fantastic!
Thank you. It is quite delish and I could eat it all by itself. 🙂
This sounds so fabulous!! So many of my favorite flavors. Happy Spring!
Thanks Erina! Happy Spring to you too. Sounds like you’ve been a busy gal. Love the culinary camp post. How fun! Have a lovely week 🙂
What a perfect spring soup, Karista! I love the mushroom gremolata, too – so creative. Our hens were digging lots of holes, as well, these past few days. It’s amazing how deep they can go! I’m looking forward to seeing you. 🙂
Thank you Hannah! It’s so funny to see all the little feathery butts up in the air just digging away for bugs and worms. I love my chickens. 🙂 Can’t wait to see you tomorrow!
Delicious Karista! My kind of soup 🙂 Love that you added mushroom gremolata to the soup!
Thank you Anne! I do love this soup and the mushrooms top it off. 🙂
Oh, you are singing my song! First of the home-grown asparagus graced the table last night, but before long we’ll have more than we know what to with! only know, I *do* know 😉
I’d love to have that problem! Are you going to can the asparagus? Or do you freeze?
This looks so beautiful! Perfect for a warm summer afternoon. I had no idea chickens dig holes when they’re hot. I’m trying to imagine her in a hole and I can’t see it!
My chickens are diggers for sure. Not only do they lounge in their holes but I think they’re also looking for bugs and worms. Kind of cracks me up! Happy Mom’s Day to ya!
I know that I would be delighted to have a bowl of your wonderful soup just as your family was. I love the gremolata topping the soup.
Thanks Karen! Have a lovely weekend 🙂
We are going to love this soup! Also wanted to tell you that as I was scrolling around, I found your photos to be so beautiful! Great chef and wonderful photographer! Nice work.
Thank you for the kind compliments my sweet friend! Photography has been a huge learning curve but I love beautiful food photographs almost as much as I love beautiful food. 🙂 Happy Mom’s Day to you!
I was just thinking about our spring teaser from a few weeks ago myself. I can’t wait for true summer to finally get here! This soup looks amazing! Can’t wait to try it out.
Hi Karista – This may not be possible, but what would you recommend to make this soup dairy-free without using milk-substitutes like soy/almond milk (blech)? I’m thinking sub ghee for the butter, but not sure how to create the thickening/creamy effect without cream? SO want to make this!! Thanks for your help!
Hi Alicia! Yes, you can absolutely omit the heavy cream for this soup. I’d add a little more veggie broth and puree the entire soup for that “creamy” texture. Typically I sub with canned organic coconut milk if coconut compliments the ingredients. I wouldn’t use coconut milk with this soup, but I think it’ll be just grand without it. You also simmer some diced potatoes with the soup and when it’s pureed it’ll also give a creamy texture. Just some thoughts. Hope this helps!
Thank you, Karista! I can’t wait to try it!