asparagus and leek soup

Add vegetable broth and bring soup to a boil. Add the leek and saute until soft, about 5 minutes. Cream of asparagus is one of my favorite Spring soups. Ingredients. Place soup in a blender and puree until smooth. Empty contents into a soup pot or Dutch oven with a lid. Using an immersion blender, puree the soup until smooth. Add the vegetable stock and a hefty pinch of salt and pepper. Stir and saute for 2 minutes. Drain. Asparagus Leek Soup is a healthy, low carb dinner that you're going to love! Asparagus Leek Soup. Stir well on medium heat. Add the broth, asparagus and basil. Reduce heat to medium-low and cook until the asparagus is tender. Add vegetable broth and allow blender or food processor to run several minutes on high. Saute the leeks, onion and garlic. Puree the soup in small batches adding the remainder of the stock. Add leeks, onion and garlic; sauté until softened, 5 minutes. INGREDIENTS Nutrition. Pour soup into a blender and blend until nice an smooth. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes. How to make Asparagus and Leek Soup – Step by Step. Creamy Asparagus, Leek and Potato Soup. Add additional chicken broth if the soup is too thick. This asparagus soup is so delicious on it's own, even without any added cream! Add rice, lemon zest, stock, salt and pepper. Add light cream, milk and diced onions. Lower heat to medium low, and slowly sauté, stirring often, until leeks are softened and just starting to brown, about 5-10 minutes. Step 3 Cover with a lid to bring to a boil and then lower the heat to medium and allow the vegetables to cook until tender. Add the asparagus and cook 1 minute. 6 People talking Reviews, Tweaks & More Reviews, Tweaks & More READY IN: 55mins. Let mixture sweat, but do not let the garlic burn. Keep warm. Drain asparagus and set aside. Remove the bay leaf. Add wine and cook until almost evaporated. cups leeks. Season to taste with salt and black pepper. Add the cream. Heat oil and butter in a large saucepan over medium heat. Directions. https://somethingnewfordinner.com/recipe/asparagus-leek-and-potato-soup Bring salted water to the boil. Add the garlic and asparagus and cook for 1 minute longer. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Honestly, you should try this recipe, it will become your new favourite. Reduce heat to medium and bring the mixture to simmer. Add the asparagus pieces to the soup pot along with the leeks, potatoes, dried herbs, and vegetable broth. You can also use a stick blender to do this! Need a low carb recipe with a little more sustenance? Add leek pieces and pulse again. Cut off 8 2-inch tips from the asparagus and reserves. Return to pot and stir in 3 cups cheese over low heat. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. Add the chicken broth, asparagus, bay leaf, and dill. Stir in salt and pepper. In a large heavy soup pot, heat butter or olive oil over medium heat and add the fennel, onions, and leeks. Add chicken stock and asparagus. Reheat and add salt to taste. (You can alternately do this with some of the chicken stock.). Reduce to medium-low and simmer, covered, for about 10 minutes, until the asparagus is very tender. Add asparagus and 4 cups of the chicken stock. Cook, covered, 10 minutes. Using an immersion blender to purée the soup … Remove from oven and set aside ¼ cup of asparagus and leek mixture (for garnish) before proceeding. Stir in lemon rind; cook for 1 minute. Set aside the tips. Step 1: Chop your veggies. https://www.cookforyourlife.org/recipes/fennel-asparagus-soup Melt the butter in a medium saucepan over low heat. Return the smooth soup back to the saucepan on low heat. Season with pepper. In a sauce pan set over medium heat, add remaining coconut oil. So creamy and flavorful! 1 medium to large leek, white and light green parts only, washed well and cut into 1-inch pieces 1 garlic clove 2 tablespoons unsalted butter 2 pounds asparagus (about 2 small bunch), rough ends trimmed and cut into ½-inch pieces Add asparagus, stock and 1 cup (250 mL) water, bring to boil. The cooking method described below preserves the green hue of the soup; if you prefer, you can skip the blanching and cooling steps and simply add the asparagus with the water and potato. Heat oil in a large saucepan over medium-low heat. Cook uncovered, stirring occasionally, until the vegetables look very soft, about 30 min. Transfer to bowls and garnish with the reserved asparagus tips and chopped fresh chives. Step 2: Once the onions and leeks have turned translucent (about 5 min), add the stock and chickpeas. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish. Add leeks and cook until soft. Course Appetizer, Soup Cuisine Mediterranean, vegetarian Keyword asparagus, leek, soup, vegetarian Prep Time 5 minutes. UNITS: US. SERVES: 6-8. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent. If the soup is too thick, add a … Bring to a boil. Simmer for 1/2 hour or until vegetables are tender. Tender asparagus, leek and potatoes cooked in chicken stock, seasoned then blitzed. Cut asparagus into 1-1/2-inch (4 cm) lengths; set aside. Try our Low carb Sausage & Vegetable Soup too! Let cool then puree soup in a blender. Simmer, covered, 30 minutes. Remove from the heat and transfer the soup to … Leek, Asparagus & Herb Soup Leek, Asparagus & Herb Soup. This is a delicious green soup that want to share it here. Cuisinart original. Coarsely chop remaining asparagus. Makes 2 generous main course servings or 4 small servings for a starter. Add garlic and cook for 2 minutes. In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. Enjoy. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. I am so excited about this healthy cream of asparagus and leek soup, it … Add garlic and cook, stirring, for 1 minute. (If the vegetables show any sign of browning, reduce the heat to low.) Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Full of goodness and warming and hearty! 2 . In a deep soup pot melt butter over medium heat. Serve, drizzled with a little cream. In a large pot, add olive oil, onions, leeks, and garlic over medium heat. Slice the tips from the asparagus; blanch in boiling water for 1 minute. Cook Time 20 minutes. Add the tough asparagus ends, about half of the celery, the onion, and the dark-green parts of the leek. This soup is not your typical creamy soup, I added cream cheese, plenty of asparagus and tasty leeks, so much flavour! Step 1 Prepare all the ingredients first. Recipe by pink cook. Asparagus, leek and potato soup 50 min. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Add chopped asparagus. About 20 minutes. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Bring to a gentle boil, then lower heat, cover, and simmer until the vegetables are tender, about 20 to 25 minutes. A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings. Add asparagus and garam masala. Cut or break the rough ends off the asparagus and discard. In a saucepan over medium heat, heat oil and melt butter. slice the remaining asparagus crosswise into ½ … Puree the soup in batches and return to the soup pot. Cook 20 minutes or until asparagus and potatoes are very tender. In a blender or food processor add canned asparagus and juices and pulse several times. Add the leeks and thyme springs. Asparagus and Leek soup with garam masala and brie! Reduce heat to low and simmer for 15 minutes. Asparagus, Leek and Green Garlic Soup. In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. ; Step 2 In a large pot over medium-high heat, pour in the water and the broth, add in the chopped leek, carrots, potatoes, and pumpkin. In a separate saucepan, heat the olive oil. Toss in a bay leaf and season with salt, to taste. Delicious served with a crusty bread roll. Rating: 4 stars 9 Ratings. Transfer the soup to a blender and puree until smooth, leaving a few pieces of asparagus if you like. This soup a wonderful subtle flavor 5 min ), add remaining coconut oil low. ) the.! Hour or until translucent crosswise into ½ … soup: in a blender blend... To do this with some of the leek and asparagus are tender about. One of my favorite Spring soups vegetables look very soft, about 5 minutes use a stick to. 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