Quick White Asparagus Soup Recipe

Peel the asparagus with a vegetable peeler, working from the tips downwards. Remove the fibrous part at the base of the asparagus. Wash and cut them into pieces. Thinly slice the leek, remove the green part, wash, and cut the white part into pieces.

Pour the chicken broth into a stockpot. Add the cream, asparagus, butter, leek white, pepper, and salt. Bring to a boil and let simmer for 30 minutes. Blend and strain. Keep warm or gently reheat.

Cut a dozen slices from the bread. Brown them in a pan with fat.

Pour the asparagus cream into large soup bowls. Sprinkle with a little chili, fresh coriander leaves, and a few pieces of croutons. Serve the rest separately.

To finish, for a slightly more sophisticated presentation, you can boil 12 asparagus tips separately for about ten minutes in salted boiling water and place them on top of the bowls at the time of serving.