Leek and Asparagus Soup

Leek and Asparagus Soup


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As a change from leek and potato soup try leek and asparagus soup. There's nothing like it on a cold day in my opinion.


Serves: 4 

  • 8 cups (2 litres) salted water
  • 500g asparagus, cut into 3cm pieces
  • 2 tablespoons extra virgin olive oil
  • 500g leeks, sliced
  • 1 large onion, diced
  • 3 cloves garlic, diced
  • 3 1/2 cups chicken stock
  • salt, to taste
  • 2 tablespoon fresh cream, to serve

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Bring salted water to the boil. Add the asparagus and cook 1 minute. Drain asparagus and set aside.
  2. In a separate saucepan, heat the olive oil. Saute the leeks, onion and garlic. Add chicken stock and asparagus. Simmer, covered, 30 minutes.
  3. Let cool then puree soup in a blender. Reheat and add salt to taste. Serve, drizzled with a little cream.

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