Green-as-Spring Soup

Makes 4 servings

Like crocuses and robins and the first light green leaves on a rosebush, asparagus are a trusty harbinger of spring and a promise of warmth ahead. In this soup, which has enough flavor to be enjoyed hot or cold, they’re the star, with a great supporting cast: leeks, shallots and garlic for an aromatic base and zucchini for color and a little more texture. Don’t be tempted to peel the squash — the skin is the dish’s secret coloring agent. The soup may look rich, ditto the basil-lime cream that makes such a good topper, but neither is: I’ve kept them both lean so that the flavors of the vegetables can be front and center.

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 medium leeks, white and light green parts only, split lengthwise, washed, sliced and patted dry
• 2 large shallots, sliced, rinsed and patted dry
• 2 garlic cloves, germ removed (see sidebar) and sliced
• Fine sea salt
• 5 cups (1¼ liters) chicken or vegetable broth
• 1 pound (454 grams) asparagus, trimmed, peeled and cut into 4 pieces each
• 1 slender zucchini (about ¼ pound; 113 grams), scrubbed, trimmed and sliced
• 2 sprigs fresh basil
• Freshly ground pepper
• For the basil-lime cream (optional)
• ¼ cup (60 ml) plain Greek yogurt or sour cream
• ½ lime
• Finely chopped fresh basil

Working Ahead

You can make the soup a day ahead and serve it cold or gently reheated.

Warm the butter and oil in a Dutch oven or large saucepan over low heat. Add the leeks, shallots, garlic and about ½ teaspoon salt and cook, stirring occasionally, for 15 minutes, or until the vegetables are softened, but not colored.

Add the broth and bring to a boil. Toss in the asparagus, zucchini and basil, season lightly with salt and lower the heat. Allow the soup to simmer, uncovered, for 10 minutes, at which point the zucchini and asparagus should be soft. Taste for salt and add pepper. Remove from the heat.

Working in batches if necessary, puree the soup in a blender, standard or handheld (immersion), or a food processor. Run the machine a little longer than you might ordinarily, to be sure that all the ingredients are fully pureed and that the soup is beautifully smooth.

The soup is ready to serve now, or you can pour it into a container, cover and chill.

To serve with the (optional) basil-lime cream: Place a spoonful of yogurt or sour cream in the center of each bowl of soup, squeeze over a little lime juice and sprinkle on some basil.

 

Storing: The soup can be kept covered in the refrigerator overnight and served cold or warmed gently. The color will change with time — it is at its most vibrant for a few hours and then it turns a little darker; the taste remains great.