Cream of Asparagus and Leek Soup
Indulge in the silky, elegant flavors of Cream of Asparagus and Leek Soup, a comforting and vibrant dish that’s perfect for any season. This recipe blends tender asparagus and sweet, mellow leeks sautéed in buttery goodness with garlic, simmered in rich vegetable or chicken stock, and finished with a splash of heavy cream for a luxurious velvety texture. A hint of fresh lemon juice brightens the flavors, while a garnish of chives or parsley adds a pop of color. Whether served as a starter or a light meal, this soup is a wholesome and flavorful way to celebrate seasonal produce. Ready in just 45 minutes, it’s easy to prepare and guaranteed to impress! Perfect keywords: asparagus soup, leek soup, creamy soup recipe, quick and easy soup.
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Recipe Information
Ingredients
- 1 pound Asparagus
- 2 medium Leeks
- 3 tablespoons Unsalted butter
- 2 large Garlic cloves
- 4 cups Vegetable or chicken stock
- 0.5 cup Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley or chives (optional, for garnish)
Instructions
Trim the woody ends off the asparagus and cut the stalks into 1-inch pieces. Reserve a few asparagus tips for garnish, if desired.
Cut off the dark green tops of the leeks and discard. Slice the white and light green parts in half lengthwise, then chop into half-moons. Rinse thoroughly to remove any dirt or grit.
Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the leeks and garlic, and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the asparagus pieces to the pot and stir to coat them in the buttery leek mixture. Cook for an additional 3 minutes.
Pour in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the asparagus is very tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a countertop blender and blend in batches.
Return the pureed soup to the pot. Stir in the heavy cream, salt, and ground black pepper. Heat gently over low heat for 2-3 minutes, being careful not to let the soup boil.
Stir in the fresh lemon juice. Taste the soup and adjust seasoning as needed.
If using reserved asparagus tips for garnish, blanch them in boiling water for 1-2 minutes, then drain.
Ladle the soup into bowls and garnish with the reserved asparagus tips and chopped fresh parsley or chives, if desired. Serve warm.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
