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Asparagus and Leek Soup


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Rate this recipe 4.4/5 (7 Votes)


  • 1/3 Cup Heavy Cream
  • 3/4 pound Asparagus
  • 1 Teaspoon Garlic
  • 2 Tablespoon Unsalted Butter Stick
  • 1 fresh leek, white part only, halves lengthwise, washed well and chopped
  • 14 1/2 Ounces Chicken Broth, Bouillon or Consomme


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and sauté for 30 more seconds.

Add broth to pot and bring to a boil.

Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth.

Return to pot to heat through before serving (if necessary). Season with salt and freshly ground black pepper to taste.

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