Best Asparagus And Leek Soup Recipes

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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

ASPARAGUS, POTATO AND LEEK SOUP



Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
  • Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams

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

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.

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 LEEK AND RED POTATO SOUP RECIPE - (4.6/5)



Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

Steps:

  • In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

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

LEEK AND ASPARAGUS SOUP WITH CLAMS



Leek and Asparagus Soup With Clams image

This soup is good even without any clams or other seafood. Hard to imagine how a little butter can turn crunchy and smelly vegetables into such delicious creamy soup. (I have substituted asparagus and spinach with other vegetables works good too. In the picture is the Spoon PakChoy i used once.)

Provided by milliwuu

Categories     Vegetable

Time 20m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3 cups leeks, sliced
1 1/2 lbs asparagus, diced
1 cup spinach, cut to 1/2 inch length
4 cups water or 4 cups stock
1/2-1 lb salt water clam
salt
pepper
parsley (to garnish) or red pepper, chopped (to garnish)

Steps:

  • cook leek in butter to soften, about 2 minutes (do not burn).
  • add asparagus and water just to cover them, cook about 3 minutes to soften.
  • add spinach, cook for about 1 minute to soften.
  • add water or stock (cold, if your stick blender is not all stainless steel) and puree.
  • Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
  • Add salt and pepper to taste.
  • Ladel into bowls, garnish and serve.

Nutrition Facts : Calories 136.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 26.6, Sodium 311.6, Carbohydrate 12.5, Fiber 3.2, Sugar 3.2, Protein 9.2

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