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Creamy Spring Asparagus Leek Soup

creamy spring asparagus leek soup - featured image
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A quick and easy creamy soup featuring fresh asparagus and leeks, perfect for spring with a velvety texture and bright, fresh flavors.

Ingredients

Scale
  • 1 pound (450g) asparagus, trimmed and chopped
  • 2 medium leeks, white and light green parts only, sliced thin and rinsed
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 medium potato (about 200g), peeled and diced
  • 4 cups (1 liter) vegetable broth, preferably low sodium
  • ½ cup (120 ml) heavy cream or full-fat coconut milk for dairy-free option
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh herbs (optional): chives or parsley for garnish

Instructions

  1. Trim and chop 1 pound (450g) of asparagus into 1-inch (2.5 cm) pieces. Slice 2 medium leeks thinly, using only the white and light green parts. Peel and dice 1 medium potato (about 200g) into small cubes. Rinse leeks thoroughly to remove any dirt. (Prep time: 10 minutes)
  2. Melt 2 tablespoons of unsalted butter in your pot over medium heat. Add the sliced leeks and 2 minced garlic cloves. Cook gently, stirring often, until soft and fragrant but not browned—about 7 minutes.
  3. Add the diced potatoes and asparagus pieces. Stir everything together for 2 minutes to combine flavors.
  4. Add 4 cups (1 liter) of vegetable broth. Bring to a boil, then reduce heat to low and simmer, partially covered, until potatoes and asparagus are tender—about 15 minutes.
  5. Remove the pot from heat. Using an immersion blender, puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  6. Stir in ½ cup (120 ml) of heavy cream or coconut milk. Add 1 tablespoon fresh lemon juice. Season with salt and freshly ground black pepper to taste. Stir well.
  7. Ladle the soup into bowls and garnish with chopped fresh herbs like chives or parsley if desired.

Notes

Use low and slow sauté for leeks to bring out sweetness without browning. Snap woody ends off asparagus instead of cutting straight across. If soup is too thick after blending, whisk in broth or water to adjust consistency. Fresh lemon juice brightens the flavor—do not substitute with bottled lemon juice if possible. For dairy-free, substitute heavy cream with full-fat coconut milk or cashew cream. Use fresh herbs for garnish and consider a drizzle of olive oil for extra richness.

Nutrition

Keywords: asparagus soup, leek soup, creamy soup, spring soup, vegetarian soup, gluten-free soup, dairy-free option, easy soup recipe

Find it online: https://blingbite.com/creamy-spring-asparagus-leek-soup-recipe-easy-homemade-velvety-delight/