J – I LOVE asparagus-leek soup.
Problem is, sometimes I just don’t want to take the time to make it. Really? Really. I know asparagus-leek soup is maybe a 40-minute effort … from a cold start. And, you always have nice leftovers for the next day. So, what’s the deal?
It’s the same as my “burger Tuesdays.” I’m tired of being in the kitchen, especially if the BMBH editorial agenda has 12 things on it for the week! I want something really fast.
I had some asparagus and some leeks and some crème fraiche. Blanching gets old some days. So, I wondered if I could just leave out the “soup” part of the recipe.
Putting this together is fast, quick and can be done in one pot and the food processor. 15-mins +/- a bit. Boil just enough salted water to cover asparagus bunch by an inch. Chop ends. Slice leek white/light green part thinly. Soak in a bowl and lift out, so you leave any dirt behind. Blanch asapragus (yeah, I know) for about a minute, no more. Drain, cool with water and and cut up into ½ inch slices. Saute leeks in the same pot with butter until translucent. Add asparagus and saute until asparagus is close to done. Done is al dente, not mushy.
Throw everything in the food processor. Add crème fraiche, salt and pepper. Pulse a few times until creamy, but still chunky. Correct salt and pepper to taste. Serve. Eat.
| Asparagus-Leek No-Soup Side Dish |
- 1 pound fresh asparagus
- 1 large leek, white and light green part only
- 4 ounces crème fraiche
- 2 Tbsp butter
- Salt and pepper to taste
- Boil just enough salted water to cover asparagus bunch by an inch. Chop ends of asparagus
- Slice leek white/light green part thinly. Soak in a bowl and lift out, so you leave any dirt behind.
- Blanch aspragus for about a minute, no more. Drain, cool with water and cut up into ½ inch pieces.. Set aside.
- Saute leeks in the same pot with butter until translucent.
- Add asparagus and saute until asparagus is close to done. Done is al dente, not mushy.
- Place everything in the food processor. Add crème fraiche, salt and pepper.
- Pulse a few times until creamy, but still chunky.
- Correct salt and pepper to taste.
- Serve.
- Enjoy!.
It worked! Quite well, I might add.
I served it with grilled lamb steak one time and topping a brochette another. Tasty leftovers, too.