Cream of Asparagus and Leek Soup
Is it possible to will spring into existence by eating springtime foods? Maybe not, but I’m going to give it my best shot! C’mon spring! You can do it!
I’ve been waiting all winter for asparagus to be in season again so I can eat this soup – and share it with you!
Cream of Asparagus and Leek Soup
A delicious springtime soup.
Ingredients
- 2 medium leeks, cut into thin slices - see note
- 1 medium onion, diced - (I use my veggie chopper to quickly chop the onions, celery, and potatoes.)
- 4 ribs celery, diced
- 2 tablespoons olive oil
- 4 medium potatoes
- 3 cups water - vegetable stock or broth – divided
- 1 1/2 teaspoons salt - or to taste
- 1 teaspoon granulated onion
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon dried thyme
- pinch dried rubbed sage
- 1 bunch fresh asparagus - (about 20 spears)
- 1 cup plain, unsweetened soy milk or almond milk - (not vanilla)
Instructions
- In a large pot, sauté leeks, onions, and celery in oil over medium heat for 5 minutes.
- Meanwhile, peel potatoes and dice into 1/2” to 1” dices. Turn heat on high and add potatoes to pan along with 2 cups of the water (or vegetable stock or broth) and the seasonings.
- Cover and bring to boil. When soup comes to a boil, reduce heat to medium and cook until potatoes are just tender, but not too soft (about 4 to 5 minutes).
- Meanwhile, remove and discard the tough ends from the asparagus. Cut spears into 1/2” to 3/4” pieces.
- When potatoes are tender, remove 2 cups of the soup mixture from the pan and pour it into a blender. Set aside.
- Stir remaining cup of water or vegetable broth and asparagus pieces into soup. Cook uncovered at a low boil for 5 minutes or until asparagus is tender-crisp.
- While soup is cooking, add milk to blender mixture and blend until smooth. (Use caution when blending hot ingredients.)
- When asparagus is tender-crisp, stir in blender mixture. Cook until thoroughly heated.
Notes
The dark green part of a leek can be very tough; therefore, you will want to only use the white, yellow, and very light green part of the leek (minus the root).
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Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).
I used this recipe for my lunch today, but I’m going to have to rename it Cream of Artichoke and Leek Soup, since I didn’t have asparagus, but I did have artichoke hearts. I just added some chopped artichoke hearts into the soup after removing some for the blender. Oh, and I also used canned coconut milk instead of soy or almond. It was luscious. I highly recommend this soup, even for busy cooks. It was easy, and didn’t take much time to prepare. Definitely worth it.
mmmmm! Sounds delicious!
Delicious and well explained recipe. I doubled the recipe and it turned out great!
Glad you liked it, Judy.