Ingredients for Asparagus Leek Soup
- 3 large leeks, white and light green parts only, chopped
- 1 lb fresh asparagus, tough ends removed, cut into 1 inch pieces
- Vegetable Oil (not used in this recipe)
- Fresh Lemon Rind (not used in this recipe)
- 4 cups chicken broth
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
- Fresh chives (for garnish, optional)
- Extra cream (for garnish, optional)
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How to Make Asparagus Leek Soup
- Wash leeks thoroughly under cold running water, separating layers and removing any grit.
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped leeks and cook until softened, about 5-7 minutes.
- Add the chopped asparagus and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the asparagus is tender.
- Remove from heat and carefully blend the soup using an immersion blender until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.
- Stir in the heavy cream and season with salt and white pepper to taste.
- Serve hot, garnished with fresh chives or a swirl of extra cream (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
5g
Carbs
4g
