This Asparagus and Leek Soup is bright, creamy, and full of flavor! It’s a great way to enjoy fresh veggies, plus it’s super easy to make.
I love how comforting this soup is, especially on chilly days. Pair it with some crusty bread, and you’ve got a cozy meal that warms the heart. 😊
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for this recipe. If you can’t find it, try using green beans or even frozen asparagus. Just make sure to adjust cooking time since frozen vegetables are often pre-cooked.
Leeks: Leeks add a mild onion flavor. If you can’t find them, white onions or shallots can be good alternatives. However, they might be a bit stronger, so use less if substituting.
Heavy Cream: For a lighter option, you can use half-and-half or even whole milk. For dairy-free, try coconut milk or oat cream, but note that this will change the flavor slightly.
Broth: You can use either vegetable or chicken broth depending on your preference. Low-sodium options are great to control the saltiness of the soup.
How Do I Get the Perfectly Smooth Consistency for My Soup?
Getting a creamy texture is important in this soup. Use an immersion blender, as it’s easier and there’s no need to transfer hot soup to a blender. Just blend until smooth. If using a regular blender, do it in batches and be careful with the hot liquid.
- Ensure the soup cools slightly before blending if using a regular blender.
- Blend until there are no chunks left. If needed, run it through a strainer for extra smoothness!
How to Make Asparagus and Leek Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) fresh asparagus, trimmed and cut into 1-inch pieces, plus 3 spears for garnish
- 2 medium leeks, white and light green parts only, cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tbsp olive oil or butter
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
- Optional: squeeze of lemon juice for brightness
How Much Time Will You Need?
This delicious Asparagus and Leek Soup takes about 15 minutes to prepare and around 30 minutes to cook. You’ll spend some time chopping and cooking your veggies, and then just blend it all up to make a creamy soup. Total time is approximately 45 minutes — perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare the Asparagus:
Start by trimming the asparagus, cutting most into 1-inch pieces. Keep 3 whole spears for garnishing later on. Bring a pot of water to a boil and blanched the reserved asparagus spears for 2 minutes. After they’re bright green, quickly transfer them to a bowl of ice water to keep them crisp. Set aside for later.
2. Cook the Vegetables:
In a large pot, add the olive oil or butter over medium heat. Toss in the sliced leeks and chopped onion, cooking gently for about 5-7 minutes until they get nice and soft. Be careful not to brown them—just soft and sweet!
3. Add Garlic and Asparagus Pieces:
Now, sprinkle in the minced garlic and cook for another minute until it smells amazing. Then add the chopped asparagus pieces (not the reserved spears) and give everything a good stir. Cook for another 3 minutes to let the flavors mingle.
4. Simmer the Soup:
Pour in the vegetable or chicken broth and bring everything to a gentle simmer. Allow the mixture to cook until the asparagus is tender, which will take about 10-15 minutes. You can check the tenderness with a fork!
5. Blend the Soup:
Once the asparagus is tender, take the pot off the heat. If you have an immersion blender, blend the soup right in the pot until it’s smooth. If you don’t, carefully ladle it into a regular blender in batches and blend until smooth before returning it to the pot.
6. Finish Up:
Stir in the heavy cream or half-and-half, then season to taste with salt and freshly ground black pepper. Warm the soup gently on the stove, but don’t let it boil. Optional: add a squeeze of lemon juice to brighten up the flavors!
7. Serve and Enjoy:
Now it’s time to enjoy! Ladle the warm soup into bowls, garnishing each with the reserved asparagus spears and a sprinkle of chopped chives or parsley. If you like a little spice, add a bit of freshly ground black pepper on top too. Serve hot, and maybe pair it with some crusty bread for dipping.
Enjoy your creamy, fresh-tasting Asparagus and Leek Soup!
Can I Use Frozen Asparagus for This Soup?
Yes, you can use frozen asparagus! Just thaw it first and cut it into 1-inch pieces. The cooking time may be slightly reduced, so keep an eye on it to avoid overcooking.
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the heavy cream with coconut cream or a plant-based cream alternative. Use vegetable broth and skip any non-vegan garnishes like chives if desired.
Can I Prepare the Soup in Advance?
Absolutely! You can make the soup a day ahead. Just store it in an airtight container in the fridge. To reheat, warm on the stove over low heat, adding a splash of broth or cream if needed to maintain the desired consistency.
What Other Herbs Can I Use for Garnish?
If you don’t have chives or parsley, try using dill, cilantro, or even fresh basil for a different flavor twist. They’ll add a lovely freshness to the soup!
