Cream of Asparagus Leek Soup

There’s something about a warm bowl of Cream of Asparagus Leek Soup that instantly transports me to the bustling farmer’s markets of spring. When I see fresh, vibrant asparagus lined up in neat bundles, I can’t resist picking some up, especially knowing how tender and flavorful they become when blended into a silky soup. This dish has become a staple in my kitchen, often made on chilly evenings when I crave something both comforting and nourishing. I remember the first time I made it; the aroma of sautéing leeks and garlic filled the air while I chopped the asparagus, and I couldn’t wait to taste the final product.

As spring rolls around, it’s the perfect time to celebrate fresh produce. There’s a magic that happens when you combine the earthy flavor of asparagus with the sweet notes of leeks, all enhanced by a touch of creme fraiche. Each spoonful of this Cream of Asparagus Leek Soup is like a warm hug, reminding me of cozy dinners with friends or family, gathering around the table with laughter and stories.

This soup not only warms the soul but also provides an opportunity to showcase seasonal ingredients. It’s quick to prepare, making it perfect for weeknight dinners or elegant gatherings. Whether served as a starter or a main course, this soup is sure to impress. So let’s get cooking and enjoy a delightful bowl of Cream of Asparagus Leek Soup tonight!

What Goes Into Cream of Asparagus Leek Soup

The ingredients used in this Cream of Asparagus Leek Soup work beautifully together to create a harmonious flavor profile. Each component plays a vital role, from the fresh asparagus to the creamy creme fraiche. Let’s explore the key players in this delightful dish.

• 2 lbs asparagus – Look for vibrant green stalks that are firm to the touch. Asparagus is the star of this soup, providing a fresh and slightly sweet flavor.
• 1 tbsp butter – This adds richness and depth to the soup, enhancing the overall flavor and creating a silky texture.
• 4 leeks – Use only the white and pale green parts, sliced thin. They contribute a mild, sweet onion flavor that balances the asparagus perfectly.
• 2 cloves garlic – Minced garlic adds aromatic depth, enhancing the flavors of the other ingredients.
• 32 oz container + 1 cup Swanson reduced-sodium chicken broth – The broth acts as the soup’s base, providing moisture and savory notes without overwhelming the dish.
• 2 tbsp creme fraiche – This ingredient adds creaminess and a slightly tangy flavor that elevates the soup.
• Kosher salt and fresh pepper to taste – Essential for seasoning and bringing out the natural flavors.
• Optional chives for garnish – They add a pop of color and a mild onion flavor, making the presentation more appealing.

Recipe Directions for Cream of Asparagus Leek Soup

Cooking the Cream of Asparagus Leek Soup is a straightforward process that anyone can master. With just a few steps, you’ll be on your way to enjoying a comforting bowl of this delicious soup.

1. In a large heavy pot, melt butter over medium-low heat. The goal is to create a base for the soup while allowing the flavors to develop slowly.
2. Add the sliced leeks to the pot. Cook them, stirring occasionally, until they are soft and translucent, roughly about 8 to 10 minutes. This step is crucial as it releases their natural sweetness.
3. Next, add the minced garlic and cook for another minute, or until fragrant. Be attentive, as garlic can burn quickly, which would overpower the soup.
4. While the leeks and garlic are cooking, chop the asparagus into 2-inch pieces. This size allows for even cooking and makes it easier to puree later.
5. Once the garlic is ready, add the chopped asparagus to the pot with the leeks and garlic.
6. Pour in the chicken broth and bring the mixture to a boil. This step is important for ensuring all the flavors meld together.
7. Once boiling, cover the pot and reduce the heat. Let it cook for about 20 to 25 minutes or until the asparagus is very tender. Keep an eye on it; you want them to maintain some color and not overcook.
8. After cooking, remove the pot from heat. Using a blender, puree the mixture until smooth. This step makes the soup creamy and inviting; you may need to do this in batches depending on your blender’s size.
9. Once pureed, taste the soup and adjust with kosher salt and fresh pepper to satisfy your palate.
10. To serve, divide the soup into 5 bowls and garnish each with a teaspoon of creme fraiche and optional chives. Enjoy the rich flavors that you’ve created!

Helpful Hints

Here are some helpful tips to enhance your experience while making the Cream of Asparagus Leek Soup. These will guide you through the process and ensure everything goes smoothly.

• Storage: After cooking, let the soup cool down completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: This soup can be frozen! Allow it to cool, then store in freezer-safe containers. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.
• Pairing: This soup pairs wonderfully with a fresh green salad or crusty bread. Consider serving it with a light vinaigrette salad for a complete meal.
• Garnishing: For added texture, consider topping the soup with crispy shallots or croutons along with the chives.
• Adjusting Consistency: If you prefer a thinner soup, simply add more broth until the desired consistency is reached.

What to Serve Alongside Cream of Asparagus Leek Soup

When enjoying your Cream of Asparagus Leek Soup, consider these delightful pairings and presentation ideas:

• Toast or Bread: Serve with slices of toasted sourdough or a crunchy baguette for dipping.
• Salad: A light mixed greens salad dressed with a lemon vinaigrette complements the creaminess of the soup perfectly.
• Cheese: A sprinkle of shaved Parmesan or crumbled goat cheese can elevate the flavor further.
• Seasonal Pairings: This soup is ideal for spring gatherings, serving it at brunch with light, seasonal dishes.
• Occasions: Perfect for intimate dinners, lunch gatherings, or as an elegant starter at a dinner party.
• Storage Tips: Leftovers can easily be reheated for a quick lunch or dinner, making it versatile for busy days.

FAQ

Conclusion

In summary, the Cream of Asparagus Leek Soup is a delightful way to celebrate spring and all its fresh produce. With its creamy texture and vibrant flavors, this soup brings comfort to your table and is sure to impress your guests. I encourage you to try making it this week; you won’t regret it!

Cream of Asparagus Leek Soup

The ultimate comfort food, this Cream of Asparagus Leek Soup is creamy, rich, and full of flavor. With tender asparagus and leeks, this easy weeknight dinner brings the taste of spring right to your table. You'll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Servings: 5 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Asparagus tough ends snapped off
• 1 tbsp Butter
• 4 units Leeks white and pale green only, halved lengthwise, sliced thin
• 2 cloves Garlic minced
• 32 oz Swanson reduced-sodium chicken broth plus 1 cup
• 2 tbsp Creme Fraiche
• Kosher salt to taste
• Fresh pepper to taste
• Chives optional for garnish

Equipment

• Large Pot
• Chef's Knife
• Blender
• Wooden Spoon

Method

 

1. In a large heavy pot, melt butter over medium-low heat.
2. Add the sliced leeks to the pot. Cook them, stirring occasionally, until they are soft and translucent, roughly about 8 to 10 minutes.
3. Next, add the minced garlic and cook for another minute, or until fragrant.
4. While the leeks and garlic are cooking, chop the asparagus into 2-inch pieces.
5. Once the garlic is ready, add the chopped asparagus to the pot with the leeks and garlic.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Once boiling, cover the pot and reduce the heat. Let it cook for about 20 to 25 minutes or until the asparagus is very tender.
8. After cooking, remove the pot from heat. Using a blender, puree the mixture until smooth.
9. Once pureed, taste the soup and adjust with kosher salt and fresh pepper to satisfy your palate.
10. To serve, divide the soup into 5 bowls and garnish each with a teaspoon of creme fraiche and optional chives.

Notes

• Tip 1: After cooking, let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Tip 2: This soup can be frozen! Allow it to cool, then store in freezer-safe containers for up to 3 months.
• Tip 3: Serve with slices of toasted sourdough or a crunchy baguette for dipping.
• Tip 4: For added texture, consider topping the soup with crispy shallots or croutons along with the chives.
• Tip 5: If you prefer a thinner soup, simply add more broth until the desired consistency is reached.

Previous PostBlueberry Yogurt Cake

Next Post Cottage Cheese Frittata

Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.