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Creamy Asparagus Leek Soup

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A smooth and velvety soup featuring fresh asparagus and sweet leeks, blended into a light yet creamy and comforting dish perfect for any season.

Ingredients

  • 1 lb asparagus, trimmed and chopped
  • 2 leeks, cleaned and sliced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons butter or olive oil
  • 1/2 cup heavy cream or milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice (optional)
  • 2 tablespoons chopped fresh herbs like parsley or chives (optional)

Instructions

  1. Heat butter or olive oil in a large pot over medium heat.
  2. Add leeks and onion, cooking until softened and fragrant.
  3. Stir in garlic and cook for 1 minute.
  4. Add chopped asparagus and cook for a few minutes.
  5. Pour in vegetable broth and bring to a simmer. Cook for 15–20 minutes until asparagus is tender.
  6. Remove from heat and blend until smooth using an immersion blender or standard blender.
  7. Return to pot and stir in cream or milk. Heat gently without boiling.
  8. Season with salt, black pepper, and lemon juice if using.
  9. Serve warm, garnished with fresh herbs.

Notes

  • Clean leeks thoroughly to remove any grit.
  • Add a potato for a thicker texture.
  • Use coconut milk for a dairy-free version.
  • Store in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently to maintain smooth texture.

Nutrition

Find it online: https://thefamilycooking.com/creamy-asparagus-leek-soup/