ASPARAGUS, LEEK, AND POTATO SOUP
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
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, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
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
CREAMY ASPARAGUS, LEEK AND POTATO SOUP
Make and share this Creamy Asparagus, Leek and Potato Soup recipe from Food.com.
Provided by pink cook
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut leeks in half lengthwise, wash and thinly slice.
- In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
- Add asparagus, chicken stock, salt and pepper. Bring to a boil.
- Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
- Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
- Serve warm with garlic or herb flavored crutons, or toasted bread slices.
Nutrition Facts : Calories 278, Fat 14.5, SaturatedFat 8.2, Cholesterol 43, Sodium 766.4, Carbohydrate 27.3, Fiber 2.9, Sugar 4.9, Protein 11.2
CREAM OF LEEK AND POTATO SOUP
Steps:
- In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
- Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
LEEK, POTATO AND ASPARAGUS SOUP
Provided by Food Network
Categories appetizer
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 12
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!
CREAMY ASPARAGUS POTATO SOUP
This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
- Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
- Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g
ASPARAGUS LEEK SOUP
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
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.
CREAMY POTATO AND LEEK SOUP
A great wintery soup full of creamy goodness :)
Provided by mentalmeggy
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in soup pan. Add leeks, potato and onion. Fry for 3/4 minutes until slightly softened.
- Add vegetable stock and bring to the boil. When vegetables are tender add salt and pepper to taste.
- Remove soup from the hob and, using a liquidiser or blender, liquidise the soup until it is smooth.
- Return the pan to the heat. Stir in the cream and heat through.
- Serve piping hot with bread and butter.
CREAM OF ASPARAGUS AND LEEK SOUP
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
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 POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Nutrition Facts :
ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 8
Steps:
- In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.
CREAMY ASPARAGUS SOUP
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
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 SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
ASPARAGUS AND LEEK SOUP
Categories Soup/Stew Blender Quick & Easy Wheat/Gluten-Free Asparagus Leek Spring Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 6
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.
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CREAMY ASPARAGUS-POTATO SOUP RECIPE | EATINGWELL
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5/5 (8)Total Time 30 minsCategory Healthy Creamy Soup RecipesCalories 190 per serving
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
- Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.
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