Asparagus and Leek Soup Recipe 🥣

Introduction:

Indulge in the vibrant flavors of spring with this delightful Asparagus and Leek Soup recipe. Bursting with freshness and nutrients, this comforting soup is perfect for any occasion, whether it’s a cozy weeknight dinner or a festive potluck gathering. With simple ingredients and easy-to-follow steps, you can whip up a batch of this flavorful soup in no time!

Ingredients:

• 1 bunch of fresh asparagus
• 2-3 leeks
• 1 onion
• 6 cups vegetable stock
• 2 tablespoons butter
• Salt, to taste
• White pepper, to taste
• Fresh nutmeg, to taste
• Chopped chives, for garnish

Instructions:

1. Prepare the Ingredients:

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   • Trim the tough ends from the asparagus and remove the tough green parts of the leeks, setting aside the trimmings for later use.
   • Coarsely chop the asparagus trimmings, leek trimmings, and onion.

2. Make the Broth:

   • In a large saucepan, combine the chopped trimmings with the vegetable stock.
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour to extract all the flavors.
   • Once done, remove the saucepan from the heat and strain the broth, discarding the trimmings.

3. Prepare the Vegetables:

   • Thinly slice the leeks and cut the asparagus into 1-inch pieces.
   • Thoroughly wash the leeks and asparagus.

4. Sauté the Vegetables:

   • In a skillet, heat the butter over moderate heat.
   • Sauté the sliced leeks for about 5 minutes, stirring frequently until they become tender and fragrant.
   • Add the asparagus to the skillet and continue to sauté for an additional 2 minutes until they are slightly softened.

5. Combine and Season:

   • Transfer the sautéed asparagus and leeks to the strained broth in the saucepan.
   • Season the soup with salt, white pepper, and a touch of fresh nutmeg for added flavor.
   • Allow the soup to simmer gently until the vegetables are tender, which typically takes about 5 minutes.

6. Puree the Soup:

   • Using an electric blender or food processor, puree the soup in batches until smooth and creamy.
   • Once all the soup is blended, return it to the skillet.

7. Final Touches:

   • Take out 1 cup of the cooked vegetables from the soup using a slotted spoon and set them aside.
   • Bring the pureed soup back to a simmer, then add the reserved vegetables back into the skillet.
   • Allow the soup to heat through and meld the flavors together.

8. Serve and Garnish:

   • Ladle the hot soup into bowls and garnish each serving with a generous sprinkle of chopped chives for a burst of color and freshness.
   • Serve the Asparagus and Leek Soup hot and enjoy its comforting flavors!

Nutritional Information (per serving):

• Calories: 244.2
• Fat: 10.5g
  • Saturated Fat: 4.9g
• Cholesterol: 26.1mg
• Sodium: 581.3mg
• Carbohydrates: 26.4g
  • Fiber: 3.5g
  • Sugar: 10.1g
• Protein: 12.8g

Recipe Notes:

• This soup is versatile and can be enjoyed throughout the year, but it’s especially delightful during the spring season when asparagus is in peak season.
• Feel free to customize the seasoning according to your taste preferences. You can add a dash of lemon juice for brightness or a sprinkle of grated Parmesan cheese for extra richness.
• To make the soup creamier, you can add a splash of heavy cream or coconut milk before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat gently on the stove or in the microwave before serving.

Enjoy this Asparagus and Leek Soup with your loved ones and savor every spoonful of its comforting goodness!