Martha’s asparagus soup calls for two unique ingredients that are sure to amp things up a bit. In an Instagram post shared by Stewart’s brand, the caption states that the soup gets “its subtle sweetness from leeks and shallot.” The caption also explained that Stewart likes to top it with crème fraîche before digging in.
Leeks and shallots are allium vegetables that, according to Stewart, possess distinctive flavors and add brightness, depth, and zest to any fare. Leeks and shallots are a bit milder and sweeter than their cousin, the onion. Leeks are bright green and crunchy, and shallots sport a reddish-brown exterior hue and have a firm texture. They are both easily softened over heat, making them easy to purée into soup.
Stewart’s recipe for asparagus soup is super simple to make and calls for just a few easy-to-find, good-for-you ingredients. All you need is unsalted butter, leeks, shallot, kosher salt, pepper, asparagus, and vegetable broth. After topping with that tangy crème fraîche and basil, serve hot with some crusty bread and enjoy!
