Makes 2 quarts
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks
- 2 shallots, minced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup rice
- 1 lb (about 2 1/2 cups) shelled edamame, fresh or frozen
- 1 lb asparagus stems, cut into 1-inch slices, tips reserved for garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Chopped chives, as needed for garnish
- Reserved asparagus tips, for garnish
- 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 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.