Asparagus Soup

This soup is super simple and delicious. At a recent Taste of Granor Dinner we served it with a sourdough crouton and pesto goat cheese on top.


1 tsp herbs de provence or dried thyme
1 leek, sliced thinly and cleaned
1 onion, sliced thinly
2 cloves garlic, minced
1/2 cup white wine
2 russet potatoes, peeled and diced
3 quarts broth or water
2 lb asparagus, woody ends removed and cut into 1 inch pieces
1 tbsp lemon juice


  1. In a soup pot, heat a glug of olive oil and add the herbs, leek, onion, and garlic with a big pinch of salt and let sweat until soft
  2. Add the white wine and reduce until dry
  3. Add the potatoes and stock, bring to a boil, reduce to a simmer and cook until the potatoes are tender
  4. Add the asparagus and simmer an additional 10 minutes
  5. Transfer the soup to a blender and blend in batches until smooth
  6. Add the lemon and taste adjusting seasoning as desired