Asparagus And Leek Soup Recipes

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ASPARAGUS LEEK SOUP



Asparagus Leek Soup image

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings (4-1/2 quarts).

Number Of Ingredients 12

3 large leeks, sliced into 1/2-inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, but into 1-inch pieces
1/2 pound fresh spinach, chopped into 1/2-inch pieces
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 778mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

Steps:

  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

CREAM OF ASPARAGUS AND LEEK SOUP



Cream of Asparagus and Leek Soup image

This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!

Provided by Arts Protege

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb leek
1 large onion, chopped
2 stalks celery, finely chopped
2 tablespoons butter
1/2 cup white wine
1 lb asparagus, chopped in 1-inch pieces
6 cups chicken stock
1/8 teaspoon white pepper
1 cup light cream

Steps:

  • Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
  • In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
  • Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
  • Puree the soup in small batches adding the remainder of the stock.
  • In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
  • Serve immediately.

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

Categories     Soup/Stew     Blender     Quick & Easy     Wheat/Gluten-Free     Asparagus     Leek     Spring     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream

Steps:

  • In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

ASPARAGUS-LEEK SOUP



Asparagus-Leek Soup image

Make and share this Asparagus-Leek Soup recipe from Food.com.

Provided by Kikimony

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
4 tablespoons unsalted butter
1 1/2 cups corn, fresh or frozen
1/3 cup finely chopped red bell pepper
3 cups sliced mushrooms (about 8 ounces)
3 leeks, white parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
1/2 teaspoon curry powder
2 cups vegetable stock
2 cups milk
4 teaspoons cornstarch
3 tablespoons cold water
salt
white pepper

Steps:

  • Steam the asparagus in a covered steamer over boiling water until crisp-tender (Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- Cover tightly and microwave on high for about 4 minutes- Drain well; set aside).
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
  • Add salt to taste; Set aside.
  • Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
  • Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
  • Add the curry powder; stir for about 30 seconds.
  • Add the vegetable stock, milk, and asparagus.
  • Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
  • Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
  • Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
  • Remove from the heat; Season to taste.
  • Top each serving with about 2 tablespoons of the corn-bell pepper mixture.

Nutrition Facts : Calories 675.5, Fat 34.9, SaturatedFat 20.7, Cholesterol 95.2, Sodium 209, Carbohydrate 80.6, Fiber 12.2, Sugar 14.9, Protein 23.4

LEEK, POTATO AND ASPARAGUS SOUP



Leek, Potato and Asparagus Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish

Steps:

  • Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

CREAMY ASPARAGUS, LEEK AND POTATO SOUP



Creamy Asparagus, Leek and Potato Soup image

Make and share this Creamy Asparagus, Leek and Potato Soup recipe from Food.com.

Provided by pink cook

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups leeks
1/4 cup butter
2 cups potatoes, peeled and cut into small cubes
2 cups asparagus, cut into 1/2 inch pieces
4 cups chicken stock
1 teaspoon salt, to taste
1/2 teaspoon pepper
1 (13 ounce) can evaporated milk (or use half-and-half cream)

Steps:

  • Cut leeks in half lengthwise, wash and thinly slice.
  • In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
  • Add asparagus, chicken stock, salt and pepper. Bring to a boil.
  • Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  • Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  • Serve warm with garlic or herb flavored crutons, or toasted bread slices.

Nutrition Facts : Calories 278, Fat 14.5, SaturatedFat 8.2, Cholesterol 43, Sodium 766.4, Carbohydrate 27.3, Fiber 2.9, Sugar 4.9, Protein 11.2

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

I love all these vegetables. leeks, asparagus are two of my favourites. Low fat and so tasty. I got this recipe from Daily Diabetic recipes.com.

Provided by Lorrie in Montreal

Categories     Potato

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

3/4 lb asparagus
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, crushed
1 cup onion, chopped
2 leeks, sliced
3 1/2 cups chicken stock
1 cup potato, peeled and diced
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Trim asparagus; cut stalks into pieces and set tips aside.
  • In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
  • Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
  • Puree in food processor until smooth.
  • Taste and adjustseasoning with salt and pepper.
  • Return to saucepan.
  • Steam or microwave reserved asparagus tips just until tender; add to soup.
  • Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 193.1, Fat 5.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 363.3, Carbohydrate 27.8, Fiber 4, Sugar 8.2, Protein 10.2

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