Creamy Leek And Asparagus Soup – The Delish Recipe

This creamy leek and asparagus soup is a delightful harmony of flavors and textures, perfect for a cozy evening meal. With tender asparagus, sweet leeks, and a hint of garlic, this velvety soup is a comforting treat that will leave you feeling satisfied and wanting more.

Ready Time

45 mins

Yields

9 servings

Ingredients

2 large leeks, white and light green parts only, thinly sliced
3 pounds fresh asparagus, trimmed
2 large cloves garlic, minced
2 medium shallots, chopped
1 large onion, chopped
4 cups chicken broth
2 cups heavy cream
2 tablespoons unsalted butter
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Fresh chives, chopped (optional)

Instructions

Melt 1 tablespoon of butter in a large pot over medium heat.

Add the sliced leeks, chopped shallots, and chopped onion.

Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Add the trimmed asparagus to the pot, cooking for 5 minutes, or until slightly tender.

Pour in the chicken broth and bring the mixture to a boil.

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

Use an immersion blender to puree the soup until smooth.

Alternatively, allow the soup to cool, then puree it in a blender and return it to the pot.

Stir in the heavy cream, Dijon mustard, sugar, kosher salt, and black pepper.

Simmer the soup over low heat for 5-10 minutes, or until heated through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with chopped fresh chives if desired.

Notes

Make sure to slice the leeks thinly so they cook evenly and quickly. You’ll end up with a tender, velvety soup.

Using fresh asparagus is a must – it’s sweeter and tender than frozen.

If you’re using thicker spears, you may need to adjust the cooking time. Don’t skip the step of cooking the aromatics (leeks, shallots, and onion) until they’re lightly browned – it adds a rich, caramel-like flavor to the soup.

When blending the soup, be careful not to splash the hot liquid.

You can always puree it in batches if needed. If you’re looking for a lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half or Greek yogurt.

This soup freezes beautifully, so feel free to make a double batch and store it for up to 3 months.

Simply thaw and reheat when you’re ready.