Ingredients for Asparagus And Leek Soup
- 1 1/2 lbs asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 cups chicken or vegetable broth
- 1 medium potato, peeled and diced
- salt and freshly ground black pepper, to taste
- Parmesan cheese, shaved, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus And Leek Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asparagus And Leek Soup
- Trim the asparagus and cut the stalks into 1-inch pieces. Reserve some asparagus tips for garnish.
- Thinly slice the leeks, ensuring to thoroughly wash them to remove any grit.
- In a large non-stick saucepan, heat the olive oil over medium heat.
- Add the minced garlic, chopped onion, and sliced leeks. Sauté for about 5 minutes, until softened.
- Add the asparagus stalks, diced potato, and vegetable or chicken stock to the pan.
- Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, or until the vegetables are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
- Return the soup to the saucepan. Season generously with salt and freshly ground black pepper to taste.
- While the soup simmers, steam or microwave the reserved asparagus tips until tender-crisp.
- Serve the soup hot, garnished with the steamed asparagus tips and shaved Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
32g
Fat
7g
Carbs
9g
