asparagus leek soup

Categories: Soups, Posted by Sandy Bergsten


1 large leek (white and pale green parts only), well cleaned and finely chopped

1 cup finely chopped onion

1/4 teaspoon pepper

1/2 teaspoon salt

2 tablespoons unsalted butter

2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces (reserve 10 tips)

5 cups chicken broth

1/2 cup heavy cream



Cook leek, onion, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes.

Add asparagus and broth, bring to a boil. Lower heat and simmer until asparagus is just tender, 10 to 12 minutes.

Purée soup with a hand blender until smooth (use caution when blending hot liquids).

Stir in cream and heat over moderately low heat until hot. Taste for seasoning.

Place the reserved asparagus tips into a small microwave bowl with ¼ inch of water. Cover and microwave on high for two minutes. Drain and refresh in an ice bath.

Halve each tip lengthwise. Garnish each bowl of soup with three asparagus tip halves.


Serves 6


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