Go Back
Print Recipe

Creamy Asparagus and Leek Soup

Servings: 5 servings or 7 1/3 cups
Calories: 141kcal
Author: Christopher Kosovich

Ingredients

  • 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

Instructions

  • In a large heavy pot, melt better over medium-low heat.
  • Add leeks and cook for about 8 to 10 minutes, stirring occasionally until the leeks are soft.
  • Add garlic and cook for 1 minute or until fragrant.
  • Chop the asparagus into 2-inch pieces. Add to the pot with the leeks.
  • Add broth and bring to a boil.
  • Cover and cook about 20-25 minutes or until asparagus is very tender.
  • Remove from heat and puree until smooth with an immersion blender.
  • Salt and pepper, to taste.
  • To serve, divide soup into bowls and spoon in 1 teaspoon Creme Fraiche or Greek Yogurt.
  • Top with chives for garnish.