I know it’s supposed to be Spring in NYC, but somehow it’s still biting cold outside. The forsythia are just starting to bloom. I was walking Remy in the park today and I was freezing!!! I couldn’t wait to get back inside and cook up something warm and comforting. 

Asparagus and Leek Bisque Ingredients

What better way to take us from winter to spring than with a beautiful soup. This asparagus-leek combo is one of my favorites and it can either be a casual weeknight meal or simply a great beginning for a more upscale dinner party. The secret to my dairy-free vegetable bisque is always cashew cream. Scroll down to the bottom for the full recipe.

Back when I studied cooking in the south of France, I worked for free in the kitchen of Moulin de Mougins. The charming 4-star restaurant was housed in a 16th century mill located in the inland French Riviera town of Mougins. I had never seen so many varieties of asparagus in my life. I even took a trip to an asparagus farm right near the restaurant where I learned, from start to finish, how to grow asparagus! 

Asparagus and Leek Bisque

Cashew Cream

Cashew Cream
Cashew Cream
Print Recipe Cashew Cream
Prep Time: 10 minutes
Total Time: 10 minutes


  • 1 cup raw, unsalted cashews
  • 2 ½ cups filtered water
  • teaspoon kosher salt


  • Cover cashews with 2 cups of water in a medium bowl. Set aside at room temperature for 2 hours or overnight. The cashews are ready when they break apart when you press them together.
  • Drain the cashews and add them to the Vitamix with 1/2 cup of water. Blend on high with salt for about 3 minutes or until it's completely smooth. Scrape down the sides of the Vitamix and blend again for a minute.
  • Use the cashew cream right away or store in an air-tight container in the fridge.

Dairy-Free Asparagus and Leek Bisque

Dairy-Free Leek And Asparagus Bisque
Dairy-Free Leek And Asparagus Bisque
Print Recipe Dairy-Free Leek And Asparagus Bisque
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Servings: 2


  • 1 cup white and pale green part of leek, finely chopped and washed well
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 6 cups chicken broth (or vegetable broth)
  • 2 tablespoons dill, plus more for garnish
  • 1/3 cup cashew cream
  • 1 toasted baguette for dipping (optional)


  • In a heavy duty medium pot heat the olive oil and then, cook the leek and garlic over moderately low heat, stirring, until the leek is softened. About 4 minutes.
  • Add in asparagus, broth and 2 tablespoons dill. Simmer mixture, covered, for 10 to 12 minutes, or until asparagus is very tender.
  • Purée two-thirds of the mixture in the Vitamix or blender until it is very smooth.
  • Stir the purée into the mixture remaining in the pan. Season with salt and pepper to taste.
  • Serve your soup with a garnish of dill a tablespoon of cashew cream.