Cream of Asparagus Leek Soup Recipe

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Frederick Published: January 12, 2021 Modified: June 1, 2021

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

  1. In a large heavy pot, melt the butter over medium-low heat.

  2. Add leeks and cook for about 8 to 10 minutes, stirring occasionally, until the leeks are soft.

  3. Add the garlic and cook for 1 minute, or until fragrant.

  4. Chop the asparagus into 2-inch pieces.

  5. Add to the pot with the leeks.

  6. Add the broth and bring to a boil.

  7. Cover and cook for about 20 to 25 minutes or until asparagus is very tender.

  8. Remove from the heat and puree until smooth with a blender.

  9. Adjust salt and pepper to taste.

  10. To serve, divide into 5 bowls and spoon in 1 teaspoon of Crème Fraîche. Add chives for garnish. 

Nutrition

  • Calories: 128.72kcal
  • Fat: 3.89g
  • Saturated Fat: 2.22g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 0.89g
  • Polyunsaturated Fat: 0.36g
  • Carbohydrates: 19.21g
  • Fiber: 5.45g
  • Sugar: 6.77g
  • Protein: 7.88g
  • Cholesterol: 9.02mg
  • Sodium: 1034.94mg
  • Calcium: 115.35mg
  • Potassium: 680.09mg
  • Iron: 6.01mg
  • Vitamin A: 157.68µg
  • Vitamin C: 19.86mg
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