Creamy Asparagus Leek Soup Recipes

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ASPARAGUS LEEK BISQUE



Asparagus Leek Bisque image

This Asparagus Leek Bisque is creamy, delicate, and full of fresh spring flavors. Serves 4 as an entreé or 6 as a side.

Provided by Kresha Faber

Categories     Soup

Number Of Ingredients 10

3 pounds asparagus (tough ends snapped off and stalks chopped into 1-inch pieces)
1 leek (white and green parts, cleaned and thinly sliced)
4 tablespoons grass-fed butter (or ghee*)
1 tablespoon extra virgin olive oil (optional)
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup brandy ( or sherry, optional)
1 quart chicken stock (use vegetable stock if you want to eat it cold later in the summer)
2 cups heavy cream (or 2 cups skimmed cream from coconut milk instead)
1 pound lump crab (optional)

Steps:

  • Snap the asparagus. **
  • Chop the stalks into 1-inch pieces and set aside.
  • Clean and slice the leeks and set aside.
  • In a heavy saucepan, heat the butter and olive oil over medium heat until the butter melts and the bubbles subside.
  • Adding olive oil is an old French trick to keep the butter from burning, so the olive oil isn't necessary if you use ghee.
  • Add the leeks and sauté until softened, about 4 minutes.
  • Add chopped asparagus, salt, and pepper. Sauté another 8 to 10 minutes until the asparagus begins to soften.
  • Pour in brandy and cook until reduced by half, 1 to 2 minutes.
  • Add chicken stock and simmer over medium heat until the asparagus is tender, 15 to 20 minutes, stirring often.
  • Using an immersible blender or working carefully in batches with a standard blender, pureé the soup until smooth.
  • The mixture will be quite thick, so work carefully to avoid burns as you blend.
  • Return to medium-low heat OR cool and place in the freezer for future meals.
  • When ready to serve, heat over medium-low, add cream, and heat just until hot.
  • Do not boil.
  • Ladle into bowls and place a pile of crabmeat in the middle of each bowl, if using.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP



Creamy Asparagus and Cauliflower Soup image

This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.

Provided by Chef John

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

Time 40m

Yield 8

Number Of Ingredients 9

2 tablespoons olive oil
3 cloves garlic, chopped
6 cups chicken broth
1 head cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
2 pounds fresh asparagus, trimmed and chopped
2 tablespoons nasturtium petals, or more to taste
2 tablespoons diced asparagus tips, or more to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
  • Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
  • Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g

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 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, 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

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

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.

Provided by Meggan Hill

Categories     Soup

Time 30m

Number Of Ingredients 9

2 pounds thin asparagus (trimmed (see note 1))
1 tablespoon unsalted butter
2 leeks (white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced)
3 1/2 cups chicken broth (or vegetable broth (see note 2))
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese ((see note 3))
1/4 cup half-and-half ((see note 4))
1/2 teaspoon lemon juice
Salt

Steps:

  • Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
  • In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
  • In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
  • Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
  • Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
  • Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.

Nutrition Facts : Calories 102 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 541 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g

CREAMY LEEK & ASPARAGUS SOUP (WITH CRISPY MAPLE BACON) RECIPE - (4/5)



Creamy Leek & Asparagus Soup (with crispy maple bacon) Recipe - (4/5) image

Provided by á-114869

Number Of Ingredients 10

1 T olive oil
3 cups sliced leeks (fresh or frozen)
2 cups sliced asparagus (optional - leave a few tips out for garnish)
3 cups cauliflower florets (fresh or frozen)
1 t garlic powder (or 3 cloves minced)
1 t pink himalayan salt
1 T herbs d'provence
6 cups broth
4 slices bacon
1 1/2 T maple syrup

Steps:

  • (1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips

CREAMY ASPARAGUS TARRAGON SOUP



Creamy Asparagus Tarragon Soup image

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Yield Makes 5 servings

Number Of Ingredients 13

1 large leek (2 inches of green left on)
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and chopped
1 parsnip, peeled and chopped
6 cups defatted chicken broth
2 to 3 tablespoons chopped fresh tarragon leaves
2 pounds medium-sized asparagus, ends trimmed
1/3 to 1/2 cup heavy (or whipping) cream
15 small cantaloupe or watermelon balls, for garnish
20 small fresh mint leaves, for garnish
1/3 cup sour cream, for garnish

Steps:

  • 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
  • 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
  • 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
  • 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

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!

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.

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