Rhos Asparagus Leek Potato 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

RHO'S ASPARAGUS, LEEK & POTATO SOUP



Rho's Asparagus, Leek & Potato Soup image

Make and share this Rho's Asparagus, Leek & Potato Soup recipe from Food.com.

Provided by Rhondapalooza

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

3/4 lb asparagus
1 1/2 teaspoons vegetable oil
1 teaspoon garlic, minced
1 cup onion, chopped
2 leeks, thinly sliced
3 1/2 cups chicken stock
1 cup potato, peeled and diced
salt and pepper

Steps:

  • Wash and trim asparagus; cut stalks into pieces and set tips aside.
  • In large, non-stick saucepan, heat oil; saute garlic, onion, leeks, and asparagus stalks just until softened, approximately 10 minutes.
  • Add stock and potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
  • Taste and adjust seasoning with salt and pepper.
  • Return to saucepan (if you chose to process the mixture).
  • Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
  • ENJOY! :-).

Nutrition Facts : Calories 183.1, Fat 4.6, SaturatedFat 1, Cholesterol 6.3, Sodium 324.7, Carbohydrate 28, Fiber 3.9, Sugar 8.2, Protein 9.2

CREAMY ASPARAGUS, LEEK AND POTATO SOUP



Creamy Asparagus, Leek and Potato Soup image

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

2 cups leeks
1/4 cup butter
2 cups potatoes, peeled and cut into small cubes
2 cups asparagus, cut into 1/2 inch pieces
4 cups chicken stock
1 teaspoon salt, to taste
1/2 teaspoon pepper
1 (13 ounce) can evaporated milk (or use half-and-half cream)

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

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!

POMPIDOU POTATO LEEK SOUP



Pompidou Potato Leek Soup image

Provided by Robert Irvine : Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 11

6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper

Steps:

  • To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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 POTATO SOUP



Asparagus Potato Soup image

"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

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

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)



Asparagus Leek and Red Potato Soup Recipe - (4.6/5) image

Provided by GuidingVegan

Number Of Ingredients 8

1 bunch asparagus
6 red potatoes, scrubbed, cubed
2 tablespoons olive oil
2 leeks, trimmed, white parts only, thinly sliced
2 garlic cloves, minced
1 (32-ounce) container vegetable broth
1 tablespoon fresh thyme leaves or more to taste
Salt and freshly ground black pepper to taste

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 POTATO SOUP



Creamy Asparagus Potato Soup image

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

3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese

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 SOUP WITH RICOTTA CROSTINI



Asparagus Soup With Ricotta Crostini image

In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 3/4 pounds asparagus
3/4 teaspoon fine sea salt, more as needed
2 large leeks, halved lengthwise and rinsed
1 quart chicken stock
1 bay leaf
2 tablespoons extra-virgin olive oil
3 tablespoons uncooked white rice
1/4 teaspoon black pepper, more as needed
1 teaspoon lemon juice, more as needed
4 1/2-inch-thick baguette slices, cut on the bias
1/2 cup fresh ricotta
2 teaspoons minced fresh tarragon (or chives)
1 garlic clove, peeled and halved

Steps:

  • Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
  • Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
  • In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
  • Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
  • Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
  • Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
  • While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams

ASPARAGUS, LEEK, SHIITAKE AND POTATO RAGOûT



Asparagus, Leek, Shiitake and Potato Ragoût image

Categories     Mushroom     Potato     Vegetable     Side     Sauté     Low Cal     Asparagus     Leek     Spring     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as an Entèe, or 6 as a Side Dish

Number Of Ingredients 9

2 large leeks (white and pale green parts only)
1 pound small red potatoes
3 tablespoons olive oil
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered
1 1/2 cups chicken broth
1/2 lemon
1/4 cup chopped fresh mint leaves
3 tablespoons finely chopped fresh parsley leaves

Steps:

  • Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
  • Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.
  • In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.
  • In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.
  • Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.
  • Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.

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 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.

OVEN-ROASTED ASPARAGUS AND LEEKS



Oven-Roasted Asparagus and Leeks image

This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

6 medium leeks
20 thick asparagus spears (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
Balsamic vinegar (optional)

Steps:

  • Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
  • Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
  • Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

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From mygorgeousrecipes.com


ASPARAGUS LEEK SOUP - SNIXY KITCHEN
2012-05-09 Add the leeks and cook until the leeks are softened, about 5 minutes. Add the garlic and sauté for a minute longer. Whisk in the flour, and sauté for another couple of minutes. Add the water and whisk to remove any lumps. Add the chicken broth, asparagus, bay leaf, and dill. Reduce heat to medium and bring the mixture to simmer.
From snixykitchen.com


POTATO AND LEEK SOUP RECIPE RECIPE | BETTER HOMES AND GARDENS
2022-05-30 Remove ½ the leek and set aside. Add celery, garlic, thyme and bay leaves to pan and cook for a further 5 minutes. Sprinkle flour over mixture in pan and cook, stirring, for 2 minutes or until mixture begins to stick to bottom of pan. Add stock and bring to a simmer. Meanwhile, cut 2/3 of the potatoes into 1cm cubes and set aside.
From bhg.com.au


RED PEPPER ASPARAGUS SOUP RECIPE | LAND O’LAKES
Ingredients. Soup. 3 tablespoons Land O Lakes® Butter. 1 1 / 2 pounds (about 5 cups) asparagus, ends trimmed, cut into 1/2-inch pieces . 2 medium (1 cup) red potatoes, peeled, coarsely chopped . 1 medium (3 / 4 cup) leek, rinsed, thinly sliced . 1 medium (1 cup) red bell pepper, coarsely chopped . 1 teaspoon finely chopped fresh garlic . 2 (14-ounce) cans …
From landolakes.com


ROASTED ASPARAGUS AND SWEET POTATO SOUP - KITCHEN CONFIDANTE®
2013-04-16 Season with salt and pepper. Roast in the oven for about 20 minutes, or until the asparagus and sweet potatoes are just fork tender. Remove from oven and reserve asparagus tips. Peel the skin from the sweet potatoes and garlic cloves and discard. In a large saucepan, melt the butter over medium low heat and add the leeks and the roasted garlic.
From kitchenconfidante.com


CREAMY ASPARAGUS POTATO SOUP - AWORTHEYREAD.COM
2021-11-29 Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes. Remove the bag and, using a pair of kitchen shears, cut the bag open. Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
From awortheyread.com


ASPARAGUS-LEEK SOUP - READER'S DIGEST CANADA
Add leeks, onion, and garlic. Sauté until softened, 5 minutes. Add chopped asparagus. Cook, covered, 10 minutes. Add rice, lemon zest, broth, salt, and pepper. Simmer, partially covered, 30 minutes. In food processor or blender, puree soup in batches. Return to saucepan. Stir in tarragon and reserved asparagus tips. Simmer 3 minutes. Remove ...
From readersdigest.ca


ASPARAGUS SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Roughly chop the asparagus stalks. Get a large, deep pan on the heat and pour in a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, or until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held ...
From jamieoliver.com


ASPARAGUS LEEK SOUP - NO HEAVY CREAM! - MANTITLEMENT
2018-01-17 Cut the root off of the leeks, then most of the green part at the top and slice into rounds. Clean well. *see note*. Add the leeks to the asparagus, stir and season with salt and pepper. Cook for 15 minutes until the vegetables are soft. Pour in the stock, bring to a boil then reduce to a simmer for 15 minutes.
From mantitlement.com


SIMPLE ASPARAGUS & LEEK SOUP - DISHING UP THE DIRT
2018-04-29 Preparation. 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.
From dishingupthedirt.com


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