Name: Cream of Asparagus Leek Soup Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 5
Cuisine: European
Ingredients: 2 lbs asparagus; 1 tbsp butter; 4 leeks; 2 cloves garlic; 32 oz Swanson reduced-sodium chicken broth; 2 tbsp Crème fraiche; kosher salt and fresh pepper; chives

How To Make Cream of Asparagus Leek Soup

Perfect for spring nights, our cream of asparagus leek soup with a hint of crème fraîche is undeniably deliciously creamy and fit for vegetarians, too!

Preparation: 5 minutes

Cooking: 40 minutes

Total: 45 minutes

Serves:

Ingredients

2lbsasparagus,(2 bunches) tough ends snapped off
1tbspbutter
4leeks,white and pale green only, halved lengthwise, sliced thin
2clovesgarlic,minced
32ozSwanson reduced-sodium chicken broth,(1 container) plus an additional 1 cup
2tbspCrème Fraîche
kosher salt and fresh pepper,to taste
chives,optional, for garnish

Instructions

In a large heavy pot, melt the butter over medium-low heat.
Add leeks and cook for about 8 to 10 minutes, stirring occasionally, until the leeks are soft.
Add the garlic and cook for 1 minute, or until fragrant.
Chop the asparagus into 2-inch pieces.
Add to the pot with the leeks.
Add the broth and bring to a boil.
Cover and cook for about 20 to 25 minutes or until asparagus is very tender.
Remove from the heat and puree until smooth with a blender.
Adjust salt and pepper to taste.
To serve, divide into 5 bowls and spoon in 1 teaspoon of Crème Fraîche. Add chives for garnish.