Roasted Asparagus Soup with Lemon Thyme Creme Fraiche
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
Cost for 8 people is $13.62.
  • 3 lbs of asparagus
  • 2 leeks
  • 6 cups of chicken stock
  • ¼ cup of dry white wine
  • four cloves of garlic
  • 1 shallot, finely chopped
  • ½ cup of whipping cream
  • ½ cup of creme fraiche
  • 2 sprigs of fresh thyme, leaves removed and chopped
  • 1 teaspoon of fresh lemon juice
  • olive oil
  • kosher salt
  1. Clean asparagus and leeks and break off wooded ends.
  2. Slice leeks in half and cut off superfluous greens. Toss both asparagus and leeks in oil and salt. Roast on parchment paper lined jelly roll pan at 375 degrees until cooked through and browned, about 45 minutes or so. At the last 10 minutes or so throw garlic cloves in oven as well.
  3. Once vegetables are finished roasting, remove from oven and when cool enough to handle chop roughly.
  4. In large stock pot sweat shallot about 15-20 minutes, until soft and mushy.
  5. Turn up heat and deglaze pan with wine. Reduce until almost completely gone.
  6. Add chopped roasted vegetables. Add chicken stock. Bring to a boil and then reduce to a simmer. Simmer for a minute or so. Then using a hand blender, puree soup.
  7. If soup is thinner than you like reduce until thicker.
  8. Stir in whipping cream.
  9. In a separate bowl whisk together thyme, lemon juice and creme fraiche.
  10. Serve soup in bowls with a drizzle of creme fraiche.
Recipe by Talia Bunting at