There’s something about the blend of asparagus and leek in a soup that just feels like wrapping up in your favorite cozy blanket, especially on a rainy day. I stumbled upon this recipe last spring while trying to use up some leftover veggies, and it was like discovering a hidden gem—unexpected yet delightful, like finding a forgotten childhood toy in the attic. Pair it with a crusty piece of bread, and you’ve got a meal that’s pure comfort in a bowl.
Steps
- Prepare the asparagus by snapping off the tough ends. Melt butter in a large heavy pot over medium-low heat and add the sliced leeks. Cook the leeks, stirring occasionally, until they become soft, which should take about 8 to 10 minutes.
- Add minced garlic to the pot and cook for an additional minute until the garlic is fragrant. Chop the asparagus into 2-inch pieces and add them to the pot with the leeks.
- Pour the chicken broth into the pot and bring the mixture to a boil. Cover the pot and let the soup simmer for 20-25 minutes, or until the asparagus is very tender.
- Once the asparagus is tender, remove the pot from heat and blend the soup until it is smooth. Season with salt and pepper to taste.
- Serve the soup by dividing it into five bowls. Add a teaspoon of crème fraiche and garnish with chives, if desired.
Ingredients
- 2 pounds asparagus, tough ends removed
- 1 tablespoon butter
- 4 leeks, white and light green parts only, sliced thinly
- 2 cloves garlic, minced
- 33 ounces reduced-sodium chicken broth
- 2 tablespoons creme fraiche
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: chives for garnish
Nutritional Values
Calories: 705 kcal | Carbohydrates: 100 g | Protein: 35 g | Fat: 25 g | Saturated Fat: 7.5 g | Cholesterol: 70 mg | Sodium: 2380 mg | Fiber: 25 g | Sugar: 20 g
FAQ
- Can I use a substitute for creme fraiche in this soup?
- Absolutely! If you can’t find creme fraiche, you can replace it with sour cream or Greek yogurt. For a dairy-free option, simply omit it and the soup will still taste delightful.
- How do I prepare the asparagus for the soup?
- You should snap off the tough ends of the asparagus before using them in the soup. Then chop the asparagus into 2-inch pieces for cooking.
- Is it possible to make this soup vegetarian?
- Yes, to make the soup vegetarian, substitute the chicken broth with vegetable broth.
- What is the best way to puree the soup?
- Once the asparagus is very tender, you should remove the pot from heat and blend the soup until smooth using a blender or an immersion blender.
- Can I make this soup ahead of time?
- Yes, you can prepare the soup in advance and store it in the refrigerator. When ready to serve, simply reheat and add the creme fraiche and chives as garnish.
Tips
- To enhance the flavor, consider using fresh garlic cloves instead of pre-minced garlic for a more aromatic result.
- If creme fraiche is unavailable, substitute it with sour cream or Greek yogurt for a similar creamy texture that complements the soup’s flavors.
- For a dairy-free version, simply omit the creme fraiche, and the soup will still be deliciously flavorful.
- When pureeing the soup, ensure it is smooth by blending in batches if necessary, and adjust the seasoning with salt and pepper to your taste preference.
Equipment
- Blender – Necessary for pureeing the soup until smooth.
- Large Heavy Pot – For cooking the soup; ensure it has a lid.
