1 pound green asparagus
2 pounds fresh, young peas
2 tablespoons olive oil
6 cups vegetable or chicken stock
1 sprig fresh thyme
1 large leek, sliced lengthwise then crosswise into ¼-inch pieces
1 cup heavy cream
A small handful fresh, young pea-vine shoots, optional
Truffle oil, optional
Trim and discard tough woody ends from asparagus.
Separate asparagus tips and set aside.
Heat olive oil in a large saucepan over medium heat.
Add leeks and cook until soft and translucent, about 10 minutes.
Add stock and thyme and bring to a gentle simmer.
Add asparagus and peas and cook until tender but still bright green, about 5 minutes.
Remove from heat, season well with salt and pepper and puree in batches until smooth, pouring soup through a wire mesh strainer if desired to remove any pureed bits. (You can set the bowl in ice to cool the soup rapidly, which will help keep the nice green color.)
Stir in cream and serve immediately, garnished with asparagus tips or pea shoots and a drizzle of truffle oil. (Alternatively, chill soup and serve cold.)
This soup is inspired by a delicious version served by Steven Howard at KoKoa in Brookside. For a lower-fat option, substitute buttermilk for the cream and serve the soup chilled.