Cream of Asparagus Soup


Cream of Asparagus Soup

Cream of Asparagus Soup
Cream of Asparagus Soup

This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.


– 1 large Yukon Gold potato, peeled and thinly sliced.

– 3 leeks, cleaned and thinly sliced.

– 1 quart milk, water, or chicken broth.

– 1 pound asparagus.

– ½ cup heavy cream.

– Salt.

– Pepper.


Step 1:
In a pot, combine the potato, leeks, and milk and bring to a gentle simmer. Meanwhile, cut off the tips of the asparagus and reserve. Cut 1 inch off the bottom of each asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the simmering soup. Simmer for about 25 minutes, or until the potatoes, leeks, and asparagus are completely soft.

Step 2:
Puree the soup with a blender (see precautions) and then strain it into a clean pot. Add the cream and the asparagus tips, bring to a simmer, and simmer for about 4 minutes, or until the tips are just tender. Season with salt and pepper.

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