Asparagus Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Asparagus Soup

Kitchen Crew

By




pinch tips: Slow Cooker/Crock Pot Hints


Rating:

 Be the First

Ingredients

STOCK INGREDIENTS

1 lb
asparagus, lower ends only
1 c
leek greens roughly chopped
1
bay leaf
1
carrot, peeled and chopped
1
celery stalk, chopped
4
parsley sprigs
1/2 tsp
salt
8 c
water, cold

SOUP INGREDIENTS

3 Tbsp
butter
3
leeks, white parts, sliced
1/2 tsp
salt
1 Tbsp
parsley, chopped
7 c
stock
1/2 c
light cream, optional
pinch
pepper
1 tsp
lemon peel, grated
parmesan cheese, grated

Directions Step-By-Step

1
STOCK *** Snap the lower end of the asparagus where they break easily when bent; rinse the ends well and roughly chop them into 1" pieces.
2
Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.
3
SOUP *** Cut off the tips of the asparagus and set aside; Roughly chop the stems into 1" pieces.
4
Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed.
5
Add the asparagus stems, salt and parsley.
6
Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes.
7
Blend the soup in a blender; return soup to pot, stir in cream, if using, and thin it with more stock if necessary.
8
Season to taste with salt, pepper and lemon peel.
9
In another pot, bring a few cups of water to a boil with a little salt; cook the asparagus tips 1 1/2 to 2 minutes until they are done.
10
Add them to the soup and bring soup to a gentle simmer.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy