Here’s an easy Spring soup. Tough to mess up, tasty and make-ahead. Great for a dinner party or, as here, a holiday meal.
Two asparagus bundles, rinsed and chopped. Reserve some tips- blanche briefly, shock in ice bath and set aside. Slice and rinse a leek, sauté in a knob of butter with sea salt and cracked pepper. Add chopped asparagus, cover with chicken stock. Let it go a good long while then hit with blender more than you think necessary. Back on stovetop, a good pour of cream. Taste, adjust seasoning.
Top with a tip and add a crouton for a little crunch. Here, sourdough squares crisped with more butter than you think necessary.