Asparagus And Leek Soup

Fresh asparagus and sweet leeks come together in perfect harmony in this creamy, comforting soup.

With a blend of tender asparagus, caramelized leeks, and a hint of nutmeg, this velvety soup is a delightful tribute to the flavors of spring, perfect for a chilly evening or a light lunch.

Ingredients

• 2 lbs fresh asparagus, trimmed
• 2 medium leeks, white and light green parts only, cleaned and chopped
• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream or half-and-half (optional)
• Salt and pepper, to taste
• Freshly grated nutmeg, to taste (optional)

Instructions

Melt the butter in a large pot over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the chopped leeks and cook, stirring occasionally, until they’re tender and lightly browned, about 10-12 minutes.

Add the trimmed asparagus to the pot, stirring to combine with the leek mixture.

Cook for 5 minutes, until the asparagus starts to soften.

Pour in the chicken or vegetable broth, bringing the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer until the asparagus is very tender, about 15-20 minutes.

Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.

Return the soup to the pot if necessary.

If desired, stir in the heavy cream or half-and-half to add richness and creaminess.

Season the soup with salt, pepper, and a pinch of nutmeg if using.

Serve hot, garnished with chopped fresh herbs if desired.

Notes

You can make this soup with frozen asparagus if fresh isn’t in season – just thaw and pat dry before using.

If you want a creamier soup without the extra calories, try substituting some of the broth with Greek yogurt.

For a vegan version, swap out the butter for olive oil and use a non-dairy milk instead of heavy cream or half-and-half.

You can also make this soup ahead and refrigerate or freeze it for up to 3 days or 3 months, respectively.

Reheat gently over low heat, whisking occasionally.

Consider roasting the asparagus instead of sautéing it – it’ll bring out a deeper flavor.

Simply toss the trimmed asparagus with olive oil, salt, and pepper, and roast at 425°F for about 20-25 minutes, or until tender.

Then, chop and add it to the pot.

Nutrional Value

• Calories: 220
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 30mg
• Sodium: 450mg
• Total Carbohydrates: 16g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 5g
• Percent Daily Values:
• Vitamin A: 20%
• Vitamin C: 40%
• Calcium: 10%
• Iron: 15%
• Potassium: 20%