Name: Creamy Asparagus Leek Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds asparagus; 2 tablespoons unsalted butter; 2 leeks; 4 cloves garlic; 4 cups vegetable stock; 2 tablespoons fresh lemon juice; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.333 cup heavy cream

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Creamy Asparagus Leek Soup

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Ingredients

Warning0 allergens identified

Creamy Asparagus Leek Soup

2 pounds asparagus

2 tablespoons unsalted butter sub with oil

2 leekshalved and sliced into half moons

4 cloves garlicminced

4 cups vegetable stockadd more as necessary to reach your desired consistency

2 tablespoons fresh lemon juice

½ tsp kosher saltor to taste

¼ tsp black pepperfreshly ground

⅓ cup heavy cream add more as desired; sub with coconut milk for vegan option

Instructions

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Cut and prep the asparagus

Remove the bottom rubber band from both bunches of asparagus, but leave the top one on. Snap off the woody bottom of one stalk of asparagus at its natural breaking point by holding it in the middle with one hand and snapping the bottom off with the other.

Keep the top rubber band on the bunch, then line up the stalk with the snapped bottom with the rest of the bunch. From there, cut the remaining bottoms off at the same point and discard.

Line up the tips and cut to remove, then set aside in a bowl. Cut the asparagus stalks into 1-2" pieces.

Prepare the asparagus soup

Fill a medium pot with water and bring to a boil over high heat. Add the asparagus tips and reduce the heat to medium. Cook for 2-3 minutes or until just tender. Remove the asparagus tips from the pot with a slotted spoon and place in a bowl of ice water until cool, then drain well.

Heat the butter in a large soup pot or Dutch oven over medium heat. Add the leeks and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds more.

Add the vegetable stock and bring to a boil. Once boiling, add the chopped asparagus stalks and reduce the heat to medium. Continue to cook for about 8-10 minutes or until tender.

Remove from heat and purée with an immersion blender or in a blender or food processor. Stir in the lemon juice, salt and pepper and heavy cream, and stir well to combine. Serve warm garnished with chopped fresh chives and the reserved asparagus tips and enjoy!

Nutrition

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Tips & Tricks (5)

Clean Your Leeks Thoroughly 🌿
Slice leeks lengthwise, then soak in cold water while fanning the layers apart to remove hidden soil and grit that can ruin the soup's texture.
Reserve Asparagus Tips for Garnish 🌱
Cut off asparagus tips before cooking and sauté them separately to maintain their vibrant color and delicate texture for an elegant final presentation.
Bloom Your Aromatics in Butter 🧈
Cook diced leeks and garlic slowly in butter for 8-10 minutes before adding stock to develop deep, sweet flavors that become the soup's aromatic foundation.
Blend While Hot for Silky Texture 🍲
Puree the soup immediately while hot using an immersion blender for maximum creaminess; cold soup won't blend as smoothly and may require additional cream.
Add Lemon Juice Last 🍋
Stir in fresh lemon juice just before serving to brighten flavors and prevent the cream from curdling if the soup sits at high temperatures.