Fresh asparagus soup
Indulge in a creamy Fresh Asparagus Soup made with sautéed leeks, garlic, tender asparagus, and potatoes. Blended to perfection with vegetable broth and finished with a touch of heavy whipping cream, this comforting recipe is seasoned to taste with salt and pepper. Enjoy a delicious and wholesome bowl of green goodness!
- 13 Apr 2025
- Cook time 35 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
Fresh asparagus soup is a delightful and nutritious dish that is perfect for any season. This creamy soup combines the flavors of tender asparagus, leeks, garlic, and creamy potatoes, making it a comforting and satisfying meal. Easy to prepare, it is a wonderful way to incorporate more vegetables into your diet.
Ingredients:
Instructions:
- Clean and slice the leeks, using only the white and light green parts. Rinse them well to remove any dirt or grit.
- Mince the garlic cloves.
- Trim the woody ends off the asparagus and cut the spears into 1-inch pieces.
- Peel and dice the potato.
- In a large pot, melt the butter (2 tbsp) over medium heat.
- Add the sliced leeks and cook, stirring frequently, until they are soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the cut asparagus and diced potato to the pot, stirring to combine with the leeks and garlic.
- Pour in the vegetable broth (3 cups) and water (1 cup).
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the asparagus and potato are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return the soup to the pot.
- Stir in the heavy whipping cream (1/2 cup) to the blended soup.
- Taste and season with salt and pepper as needed.
- Ladle the hot soup into bowls and serve immediately.
- Optionally, you can garnish with a drizzle of cream, a few asparagus tips, or fresh herbs.
Tips:
- Choose fresh, bright green asparagus for the best flavor and texture. Avoid limp or blemished stalks.
- When cleaning leeks, make sure to thoroughly wash them to remove any trapped dirt between the layers.
- If you prefer a thicker soup, you can add an extra potato or reduce the amount of broth.
- Blending the soup in batches can help achieve a smoother consistency. Be cautious with hot liquids in your blender to avoid accidents.
- Adjust seasoning to taste. Adding a splash of lemon juice at the end can brighten the flavors.
- Garnish with fresh herbs like dill or parsley, or add a drizzle of olive oil for extra richness.
Enjoy your fresh asparagus soup as a starter or a light main course. Its creamy texture and vibrant flavor are sure to impress your family and guests. This versatile recipe can be easily adjusted to your tastes and preferences, making it a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 6g | 15% |
| Sugar 7g | 7% |
| Fat | |
| Fat 12g | 14% |
| Saturated 7g | 23% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 44mg | 8% |
| Vitamin B1 0.37mg | 30% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 2.59mg | 16% |
| Vitamin B6 0.44mg | 26% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.03ug | 1% |
| Vitamin C 24mg | 28% |
| Vitamin E 2.87mg | 19% |
| Vitamin K 110ug | 91% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.48mg | 54% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 160mg | 12% |
| Potassium, K 680mg | 20% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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