Asparagus and Leek Soup

    1 hour 10 minutes

    Fresh asparagus is combined with leeks, onions, garlic and a little rice to make this extremely bright and nourishing soup.

    4 people made this

    Serves: 6 

    • 1 kg asparagus, trimmed
    • 1 tablespoon vegetable oil
    • 1 teaspoon butter
    • 2 medium leeks, pale green and white parts only, rinsed and finely chopped
    • 1 small onion, finely chopped
    • 2 cloves garlic, crushed
    • 3 tablespoons uncooked long-grain white rice
    • grated zest of 1 lemon
    • 5 cups (1.25 litres) salt-reduced chicken stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon dried tarragon
    • 3 tablespoons plain yogurt

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Slice the tips from the asparagus; blanch in boiling water for 1 minute. Drain. Coarsely chop remaining asparagus.
    2. Heat oil and butter in a large saucepan over medium heat. Add leeks, onion and garlic; sauté until softened, 5 minutes. Add chopped asparagus. Cook, covered, 10 minutes.
    3. Add rice, lemon zest, stock, salt and pepper. Partially cover; simmer for 30 minutes.
    4. Purée soup in batches in a blender or food processor. Return to pan. Stir in tarragon and the reserved asparagus tips. Simmer 3 minutes. Remove from heat. Stir in yogurt and serve.

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