Be cautious when blending the soup, as it is just off the flame.
Prepping all the chopping previously quickens the cooking time.
If I were to rely on my instincts, I would remove the leeks as I did not taste them much and also am not too fond of it and I would be careful while adding creme fraiche, as little portion of it is sufficient, as it can get very rich and dense. Sour cream would probably adapt well here.
A really green inviting soup with the fragrance of onions, olive oil, and asparagus. As per the author this also serves as the base for Potato and Leek soup, if you are fond of leeks. The color of the garnishing of the asparagus was perfect and the Spinach Asparagus Soup was extremely welcome on a cold afternoon. A bit of thyme, a bit of parsley, a bit of asparagus and loads of baby spinach, with the exquisite flavor of smoked paprika oil made this recipe and demonstration a truly unique and delicious experience. And am very happy to share such a wonderful community moment with the broader blog community here!