Makes about 2 quarts
This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup.
Ingredients
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks
- 2 shallots, minced
- 2 clove garlic, minced
- 6 cups vegetable broth
- 3/4 cup long grain white rice
- 2 1/2 cups edamame beans, shelled
- 1 lb asparagus stems, cut into 1-inch slices
- Kosher salt, to taste
- Ground black pepper, to taste
- 1/2 cup heavy cream
- Fresh chopped chives, as needed
- Reserved asparagus tips, for garnish
Directions
- In a large soup pot, heat the oil over medium heat. Add the leeks and shallots and cook until tender, about 5 minutes.
- Add the broth, rice, and edamame, and bring the soup to a boil. Reduce the heat and simmer the soup until the rice begins to get tender, about 15 minutes.
- Add the asparagus, salt, and pepper, and bring soup to a boil. Reduce heat to a simmer, place the lid on the pot, and cook until the vegetables are tender, about 10-12 minutes.
- Purée the soup in a food processor or blender until smooth. Strain the soup through a fine mesh sieve, and discard any solids. Return the soup to the pot, stir in the cream, and heat through well. Serve garnished with chives and asparagus tips.
