Asparagus And Leek Soup Recipes

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ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

Steps:

  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

ASPARAGUS LEEK SOUP



Asparagus Leek Soup image

This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 16 servings (4-1/2 quarts).

Number Of Ingredients 12

3 large leeks, sliced into 1/2-inch pieces
1 large onion, chopped
3 tablespoons butter
4 medium potatoes, peeled and diced
3 medium carrots, thinly sliced
1 teaspoon salt
2-1/2 quarts chicken broth
1/2 cup uncooked long grain rice
1 pound fresh asparagus, but into 1-inch pieces
1/2 pound fresh spinach, chopped into 1/2-inch pieces
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 778mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

Categories     Soup/Stew     Blender     Quick & Easy     Wheat/Gluten-Free     Asparagus     Leek     Spring     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream

Steps:

  • In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

LEEK, ASPARAGUS & HERB SOUP



Leek, Asparagus & Herb Soup image

Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.

Categories     Dinner

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
2 medium leeks
2 cloves garlic
1/2 pound new potatoes
2 cups reduced-sodium chicken broth
1 pound fresh asparagus
2/3 cup snow peas
3 tablespoons fresh chives
2 tablespoons fresh flat-leaf parsley
1 tablespoon fresh dill
2 teaspoons chopped fresh chervil
2 cups 1% milk
1 tablespoon lemon juice
1/4 teaspoon salt
1/3 cup low-fat plain yogurt
freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
  • Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
  • Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
  • Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

Nutrition Facts : Servingsize 1 cup, Calories 116 calories, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Carbohydrate 17 g, Protein 6 g, Sodium 326 mg, Sugar 6 g

LEEK, POTATO AND ASPARAGUS SOUP



Leek, Potato and Asparagus Soup image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil or olive oil
1/4 stick (1 ounce) butter
2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
1 celery stalk, chopped
1 large onion, chopped
2 large potatoes, peeled and cut into 1-inch cubes
1 1/2 cups water
1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
2 cups milk
1/2 cup heavy cream
Salt and freshly ground black pepper to taste
3 whole green onions, chopped, for garnish

Steps:

  • Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

ASPARAGUS SOUP WITH HERBED GOAT CHEESE



Asparagus Soup with Herbed Goat Cheese image

Provided by Giada De Laurentiis

Time 58m

Yield 4 to 6 servings (6 1/2 cups)

Number Of Ingredients 11

1/2 cup (4 ounces) goat cheese, at room temperature
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Vegetable oil cooking spray
2 tablespoons unsalted butter, at room temperature
1 large leek (white and light green part only), thinly sliced
4 cups low-sodium chicken broth
2 pounds medium asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Special equipment: a 1/2-ounce cookie or ice cream scoop

Steps:

  • Goat cheese: Line a small baking sheet with parchment paper. Set aside.
  • Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
  • Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
  • To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

CREAM OF ASPARAGUS AND LEEK SOUP



Cream of Asparagus and Leek Soup image

This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!

Provided by Arts Protege

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb leek
1 large onion, chopped
2 stalks celery, finely chopped
2 tablespoons butter
1/2 cup white wine
1 lb asparagus, chopped in 1-inch pieces
6 cups chicken stock
1/8 teaspoon white pepper
1 cup light cream

Steps:

  • Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
  • In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
  • Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
  • Puree the soup in small batches adding the remainder of the stock.
  • In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
  • Serve immediately.

ASPARAGUS LEEK CHOWDER



Asparagus Leek Chowder image

To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. -Elisabeth Harders, West Allis, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 cups sliced fresh mushrooms
3 large leeks (white portion only), sliced
6 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups chicken broth
2 cups half-and-half cream
1 can (11 ounces) whole kernel corn, drained
1 tablespoon chopped pimientos

Steps:

  • In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.

Nutrition Facts : Calories 269 calories, Fat 17g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

ASPARAGUS, POTATO AND LEEK SOUP



Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
  • Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS SOUP II



Asparagus Soup II image

This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 10

1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 leek, sliced
6 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 ½ tablespoons long-grain white rice
1 to taste salt
1 pinch ground black pepper
½ teaspoon lemon juice

Steps:

  • In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  • In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  • Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  • Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g

ASPARAGUS-LEEK SOUP



Asparagus-Leek Soup image

Make and share this Asparagus-Leek Soup recipe from Food.com.

Provided by Kikimony

Categories     Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
4 tablespoons unsalted butter
1 1/2 cups corn, fresh or frozen
1/3 cup finely chopped red bell pepper
3 cups sliced mushrooms (about 8 ounces)
3 leeks, white parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
1/2 teaspoon curry powder
2 cups vegetable stock
2 cups milk
4 teaspoons cornstarch
3 tablespoons cold water
salt
white pepper

Steps:

  • Steam the asparagus in a covered steamer over boiling water until crisp-tender (Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- Cover tightly and microwave on high for about 4 minutes- Drain well; set aside).
  • Melt 1 tablespoon of the butter in a small skillet over medium heat.
  • Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
  • Add salt to taste; Set aside.
  • Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
  • Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
  • Add the curry powder; stir for about 30 seconds.
  • Add the vegetable stock, milk, and asparagus.
  • Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
  • Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
  • Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
  • Remove from the heat; Season to taste.
  • Top each serving with about 2 tablespoons of the corn-bell pepper mixture.

Nutrition Facts : Calories 675.5, Fat 34.9, SaturatedFat 20.7, Cholesterol 95.2, Sodium 209, Carbohydrate 80.6, Fiber 12.2, Sugar 14.9, Protein 23.4

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 12

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

Steps:

  • Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
  • In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
  • While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
  • Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

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ASPARAGUS AND LEEK SOUP - BIGOVEN.COM
Asparagus and Leek Soup recipe: Try this Asparagus and Leek Soup recipe, or contribute your own. Add your review, photo or comments for Asparagus and Leek Soup. American Soups, Stews and Chili Vegetable
From bigoven.com
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ASPARAGUS POTATO LEEK SOUP RECIPE | VEGAN, HEALTHY
2014-04-07 Instructions. In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan.
From feedmephoebe.com
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CREAM OF ASPARAGUS SOUP | CANADIAN LIVING
2008-05-12 Set aside. In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes. Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips ...
From canadianliving.com
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ASPARAGUS SOUP WITH CREAM AND CHIVES - NOURISHED KITCHEN
2012-06-10 Simmer, covered, for twenty-five minutes. While the broth simmers, melt butter in a large soup pot or Dutch oven. When it froths, stir in thinly sliced leeks and the rice. Sprinkle with salt, cover and let them sweat about 3 minutes. Strain the stock, discarding the solids and pour the liquid into the soup pot. Stir in the asparagus.
From nourishedkitchen.com
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ASPARAGUS LEEK SOUP RECIPE - CUISINART.COM
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 1 small potato (4 ounces) ¾ teaspoon kosher salt, divided 2 tablespoons cognac or dry white wine
From cuisinart.com
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THIS WHITE ASPARAGUS SOUP RECIPE WILL HELP YOU LIVE LONGER
2022-05-04 1. In a medium saucepan over low to medium heat, add the olive oil. Gently sauté the onion, garlic, and leeks until fragrant, about one minute. 2. …
From wellandgood.com
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POTATO, LEEK & ASPARAGUS SOUP RECIPE | EATINGWELL
Step 1. Heat 2 tablespoons oil in a large pot over medium-low heat. Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper. Advertisement. Step 2. Meanwhile, cut off the tips of asparagus spears and set aside. Chop the stalks.
From eatingwell.com
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ASPARAGUS LEEK SOUP – SHEKNOWS
2013-01-18 In a skillet pan, heat the oil and vegan butter. Add the leek whites, onion and rice and cook until the onion begins to color. t. Using a ladle, add …
From sheknows.com
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ASPARAGUS-LEEK SOUP
Asparagus plants are prolific for several weeks in the spring, and that’s it for the year, making asparagus the ultimate spring vegetable. In this recipe, lemon zest and tarragon add lovely flavour to a rich yet healthy soup.
From stage.readersdigest.ca
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ASPARAGUS AND LEEK SOUP WITH LEMON AND ROSEMARY - THE …
2007-02-07 Heat 1 1/2 tablespoons of the oil in a small Dutch oven or a large saucepan over medium heat. Add the diced leek and season with about 1/2 teaspoon each of salt and pepper.
From washingtonpost.com
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CHILLED ASPARAGUS AND LEEK SOUP (VICHYSSOISE) RECIPE BY ADMIN
2014-07-14 In a Dutch oven or large pot, heat the oil to medium and add the chopped leeks and asparagus. Sauté, stirring consistently until the asparagus has softened but is still al dente. Add the chopped kale and garlic, cover the pot, and allow the kale to soften, about 2 to 3 minutes. Add the coconut milk, 1 cup of the almond milk, salt, lemon zest ...
From thedailymeal.com
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ASPARAGUS SOUP WITH LEEKS AND MUSTARD SEED - RECIPE
When hot, add the leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the mustard seeds. Add the asparagus, chicken broth, and wine, plus 2-1/2 cups water. Stir well and bring to a simmer over medium ...
From finecooking.com
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Top Asked Questions

How do you cook leeks and asparagus?
I sautéed 3 large leeks in butter and olive oil, added 2 cloves of garlic and 2 bunches of asparagus (after cutting off tips to add as garnish), and then cooked it in the chicken stock. It was so delicious we skipped the sour cream and other seasonings and additions other reviewers suggested.
How to cook potatoes and asparagus soup?
Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes. Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls.
What is the best way to cook asparagus?
2 bunches of asparagus, trimmed and cut into 1 inch pieces (about 2 pounds) Melt the butter in a heavy bottom pan over medium heat. Add the chopped leeks and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic and asparagus and cook for 1 minute longer. Add the vegetable stock and a hefty pinch of salt and pepper.
What is the best way to cook leeks in a pan?
Melt the butter in a heavy bottom pan over medium heat. Add the chopped leeks and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic and asparagus and cook for 1 minute longer. Add the vegetable stock and a hefty pinch of salt and pepper. Bring to a boil.

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