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!
- 21 May 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 300kcal | 15% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 15% |
| Sugar 6g | 6% |
| Fat | |
| Fat 14g | 16% |
| Saturated 6g | 20% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 50mg | 9% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 3.00mg | 19% |
| Vitamin B6 0.50mg | 29% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 24mg | 28% |
| Vitamin E 2.60mg | 17% |
| Vitamin K 99ug | 79% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.48mg | 53% |
| Iron, Fe 5mg | 48% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 790mg | 23% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 460g | - |
| * 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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