Creamy Asparagus and Leek Soup

This inspired by a recipe, but I adjust for using bit more garlic as listed in the recipe below.

Creamy Asparagus and Leek Soup
Serves: 5 servings or 7⅓ cups
  • 2 lbs asparagus (approximately 2 bunches) with tough ends snapped off
  • 1 tbsp butter
  • 4 leeks, white and pale green only, halved lengthwise, sliced thin
  • 3 cloves garlic, minced or pressed
  • 6 cups reduced-sodium chicken broth
  • 2 tbsp Creme Fraiche or Greek Yogurt
  • kosher salt and fresh pepper to taste
  • thinly sliced chives for garnish
  1. In a large heavy pot, melt better over medium-low heat.
  2. Add leeks and cook for about 8 to 10 minutes, stirring occasionally until the leeks are soft.
  3. Add garlic and cook for 1 minute or until fragrant.
  4. Chop the asparagus into 2-inch pieces. Add to the pot with the leeks.
  5. Add broth and bring to a boil.
  6. Cover and cook about 20-25 minutes or until asparagus is very tender.
  7. Remove from heat and puree until smooth with an immersion blender.
  8. Salt and pepper, to taste.
  9. To serve, divide soup into bowls and spoon in 1 teaspoon Creme Fraiche or Greek Yogurt.
  10. Top with chives for garnish.
Nutrition Information
Serving size: about 1½ cups Calories: 141 Fat: 5 g Carbohydrates: 20 g Sugar: 4 g Sodium: 476 mg Fiber: 5 g Protein: 7 g Cholesterol: 14 mg


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