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!

  • 25 Jan 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 8 Ingredients

Spring asparagus soup

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:

2 tbsp butter
30g
1 leek
180g
1 potato
200g
2 garlic cloves
6g
1/2 cup white wine
120g
1.50 lb asparagus
680g
4 cups chicken gravy
800g
1/3 cup light sour cream
72g

Instructions:

1. Prepare the Ingredients:
- 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.
2. Cook the Vegetables:
- 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.
3. Deglaze with Wine:
- Pour in the white wine and cook for 3-4 minutes, stirring occasionally, until the wine is mostly evaporated.
4. Add Asparagus and Broth:
- 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.
5. Blend the Soup:
- 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.
6. Finishing Touches:
- Stir in the light sour cream until fully incorporated.
- Season with salt and pepper to taste.
7. Serve:
- 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 Size520 grams
Energy
Calories 300kcal15%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 36g10%
Fiber 6g15%
Sugar 6g6%
Fat
Fat 14g16%
Saturated 6g20%
Cholesterol 33mg-
Vitamins
Vitamin A 180ug20%
Choline 50mg9%
Vitamin B1 0.37mg31%
Vitamin B2 0.40mg31%
Vitamin B3 3.00mg19%
Vitamin B6 0.50mg29%
Vitamin B9 130ug33%
Vitamin B12 0.08ug3%
Vitamin C 24mg28%
Vitamin E 2.60mg17%
Vitamin K 99ug79%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.48mg53%
Iron, Fe 5mg48%
Magnesium, Mg 60mg14%
Phosphorus, P 200mg16%
Potassium, K 790mg23%
Selenium, Se 6ug11%
Sodium, Na 810mg54%
Zinc, Zn 1.43mg13%
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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