Best Leek And Asparagus Soup With Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

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.

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!

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 12

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

Steps:

  • Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
  • In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
  • While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
  • Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

LEEK-AND-ASPARAGUS CRISPY RICE



Leek-and-Asparagus Crispy Rice image

This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 11

2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cups chopped leeks, white parts only (from 2 large), washed thoroughly
Kosher salt and freshly ground pepper
8 ounces asparagus, trimmed and cut into 2-inch pieces
3 cups cooked white rice
1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice
1 cup blanched fresh or thawed frozen peas
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1/2 cup chopped fresh parsley and dill, plus more for serving
Fried eggs, for serving (optional)

Steps:

  • Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
  • Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

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 AND POTATO SOUP WITH CLAMS



Leek and Potato Soup with Clams image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

28 (about 3 pounds) littleneck clams, scrubbed
2 3/4 cups water
1 1/4 cups dry white wine
3 medium-large leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 medium (about 3/4 pound) russet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
Additional water or cream as necessary
1 1/2 tablespoons fresh minced chives or green onions

Steps:

  • To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
  • For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
  • To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.

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.

ROASTED ASPARAGUS AND LEEKS



Roasted Asparagus and Leeks image

No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
12 medium leeks (white portion only), halved lengthwise
4-1/2 teaspoons olive oil
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY ASPARAGUS CHOWDER



Creamy Asparagus Chowder image

Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 15

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups whole milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Steps:

  • In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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

Related Topics