Spring asparagus soup
Savor the essence of spring with our creamy asparagus soup, featuring tender leeks, hearty potatoes, and garlic, simmered in chicken broth and white wine, then enriched with a touch of light sour cream. Perfect for a light, flavorful meal!
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp butter1 leek
1 potato
2 garlic cloves
1/2 cup white wine
1.50 lb asparagus
4 cups chicken gravy
1/3 cup light sour cream
Spring asparagus soup is a delightful and fresh dish that captures the essence of the season. Combining tender asparagus with a creamy base, it offers a burst of flavor that is both comforting and elegant. Perfect for lunch or as a light dinner, this soup is an excellent way to showcase the vibrant taste of asparagus.
Instructions:
- Clean and finely chop the leek.
- Peel and dice the potato into small cubes.
- Mince the garlic cloves.
- Trim the woody ends off the asparagus and cut the asparagus into 1-inch pieces.
- In a large pot, melt the butter over medium heat.
- Add the chopped leek and cook until it becomes soft and translucent, about 5 minutes.
- Add the diced potato and minced garlic, and cook for another 2 minutes, stirring occasionally.
- Pour in the white wine and cook for 3-4 minutes, stirring occasionally, until the wine is mostly evaporated.
- Add the asparagus pieces to the pot.
- Pour in the chicken gravy.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it simmer for about 20 minutes, or until the asparagus and potatoes are tender.
- Remove the pot from the heat and let it cool slightly.
- Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can blend the soup in batches using a regular blender.
- Return the blended soup to the pot.
- Stir in the light sour cream until fully incorporated.
- Season with salt and pepper to taste.
- Ladle the soup into bowls.
- Serve hot, garnished with additional sour cream or fresh herbs if desired.
Tips:
- Ensure the asparagus is fresh and tender; this can significantly improve the flavor and texture of your soup.
- Cut the leek, potato, and asparagus into uniform pieces to ensure even cooking.
- Adding the white wine enhances the depth of flavor; make sure to allow it to cook down to remove the raw alcohol taste.
- For a smoother texture, you can blend the soup thoroughly. If you prefer a chunkier soup, pulse the blender a few times to achieve the desired consistency.
- Season your soup at the end of cooking to avoid over-salting, as the chicken gravy can be quite salty.
- Garnish with a dollop of light sour cream and some freshly ground black pepper for an appealing presentation and added flavor.
Spring asparagus soup is a versatile and delicious dish that takes full advantage of seasonal produce. Whether served as a starter or a main course, it is sure to be a hit at the table. By following these steps and incorporating the tips, you can create an impressive and delectable soup that everyone will love.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 8g
Carbohydrates 36g
Fiber 6g
Sugar 6g
Fat 14g
More recipes
Cucumber avocado soup with greek yogurt, lime and chives
Perfect for a quick, healthy meal that's both delicious and cooling.
07 Jun 2025