Ingredients
• 1 tbsp olive oil or butter
• 1 small leek (white & light green parts), thinly sliced & rinsed
• 1 small potato, peeled & diced (adds natural creaminess—no dairy needed!)
• 1 lb fresh asparagus, tough ends snapped off, chopped (reserve 8–10 tips for garnish)
• 4 cups low-sodium vegetable or chicken broth
• ½ cup heavy cream or full-fat coconut milk (optional—skip for dairy-free)
• 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
• 1 tsp lemon juice
• Salt & white pepper to taste
Garnish:
• Reserved asparagus tips (blanched 2 mins)
• Extra tarragon leaves
• Crème fraîche or coconut yogurt swirl
• Toasted almonds or pepitas
Instructions
- In a large pot, heat oil over medium. Sauté leek 4–5 mins until soft (don’t brown). Add potato and chopped asparagus (stems only); cook 3 mins.
- Pour in broth; bring to a boil. Reduce heat, cover, and simmer 15–18 mins—until potato and asparagus are very tender.
- Stir in tarragon and lemon juice. Remove from heat.
- Blend until ultra-smooth:
→ Immersion blender: Right in the pot.
→ Countertop blender: In batches, venting lid. - Return to low heat. Stir in cream (if using); warm gently (do not boil). Season with salt and white pepper.
- Ladle into bowls. Top with blanched asparagus tips, tarragon, a swirl of crème fraîche, and nuts.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 4
Calories: 160 (without cream), 210 (with cream), Net Carbs: 14g, Fats: 10g, Protein: 6g
✅ Dairy-free? Skip cream, use coconut milk, and garnish with coconut yogurt.
✅ Naturally gluten-free, refined sugar–free, and packed with folate & vitamin K.