Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add rice, lemon zest, stock, salt and pepper. Add vegetable broth and bring soup to a boil. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent. Need a low carb recipe with a little more sustenance? The cooking method described below preserves the green hue of the soup; if you prefer, you can skip the blanching and cooling steps and simply add the asparagus with the water and potato. Cook 20 minutes or until asparagus and potatoes are very tender. Add wine and cook until almost evaporated. Place soup in a blender and puree until smooth. Add the leeks and thyme springs. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes. Ingredients. You can also use a stick blender to do this! Add vegetable broth and allow blender or food processor to run several minutes on high. Add leeks and cook until soft. Return the smooth soup back to the saucepan on low heat. Puree the soup in small batches adding the remainder of the stock. Let cool then puree soup in a blender. In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. So creamy and flavorful! In a deep soup pot melt butter over medium heat. Keep warm. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish. Honestly, you should try this recipe, it will become your new favourite. Using an immersion blender, puree the soup until smooth. In a large pot, add olive oil, onions, leeks, and garlic over medium heat. Add chicken stock and asparagus. Enjoy. Cook, covered, 10 minutes. Melt the butter in a medium saucepan over low heat. Stir and saute for 2 minutes. Reheat and add salt to taste. Bring to a gentle boil, then lower heat, cover, and simmer until the vegetables are tender, about 20 to 25 minutes. Add asparagus and 4 cups of the chicken stock. Lower heat to medium low, and slowly sauté, stirring often, until leeks are softened and just starting to brown, about 5-10 minutes. I am so excited about this healthy cream of asparagus and leek soup, it … In a large heavy soup pot, heat butter or olive oil over medium heat and add the fennel, onions, and leeks. Cut or break the rough ends off the asparagus and discard. Add light cream, milk and diced onions. In a blender or food processor add canned asparagus and juices and pulse several times. Puree the soup in batches and return to the soup pot. Set aside the tips. Step 2: Once the onions and leeks have turned translucent (about 5 min), add the stock and chickpeas. Cuisinart original. Stir in lemon rind; cook for 1 minute. Toss in a bay leaf and season with salt, to taste. Add asparagus, stock and 1 cup (250 mL) water, bring to boil. In a separate saucepan, heat the olive oil. Coarsely chop remaining asparagus. Season to taste with salt and black pepper. Tender asparagus, leek and potatoes cooked in chicken stock, seasoned then blitzed. Cut off 8 2-inch tips from the asparagus and reserves. 2 . Empty contents into a soup pot or Dutch oven with a lid. Add garlic and cook for 2 minutes. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Course Appetizer, Soup Cuisine Mediterranean, vegetarian Keyword asparagus, leek, soup, vegetarian Prep Time 5 minutes. https://somethingnewfordinner.com/recipe/asparagus-leek-and-potato-soup Asparagus Leek Soup is a healthy, low carb dinner that you're going to love! Return to pot and stir in 3 cups cheese over low heat. Drain asparagus and set aside. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Delicious served with a crusty bread roll. Makes 2 generous main course servings or 4 small servings for a starter. Bring salted water to the boil. SERVES: 6-8. (You can alternately do this with some of the chicken stock.). In a saucepan over medium heat, heat oil and melt butter. If the soup is too thick, add a … Add leeks, onion and garlic; sauté until softened, 5 minutes. INGREDIENTS Nutrition. Heat oil in a large saucepan over medium-low heat. This is a delicious green soup that want to share it here. Serve, drizzled with a little cream. 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 Reduce heat to medium-low and cook until the asparagus is tender. Step 1: Chop your veggies. Stir in salt and pepper. Add additional chicken broth if the soup is too thick. Add the vegetable stock and a hefty pinch of salt and pepper. Add the cream. Reduce to medium-low and simmer, covered, for about 10 minutes, until the asparagus is very tender. How to make Asparagus and Leek Soup – Step by Step. Remove from the heat and transfer the soup to … Add asparagus and garam masala. 6 People talking Reviews, Tweaks & More Reviews, Tweaks & More READY IN: 55mins. Step 3 Cover with a lid to bring to a boil and then lower the heat to medium and allow the vegetables to cook until tender. Stir well on medium heat. Cut asparagus into 1-1/2-inch (4 cm) lengths; set aside. A delicious Spring recipe, this Leek and Asparagus Soup uses seasonal spring vegetables to create a light and fresh dish for chilly evenings. This soup is not your typical creamy soup, I added cream cheese, plenty of asparagus and tasty leeks, so much flavour! Pour soup into a blender and blend until nice an smooth. https://www.cookforyourlife.org/recipes/fennel-asparagus-soup Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Add leek pieces and pulse again. Slice the tips from the asparagus; blanch in boiling water for 1 minute. Simmer for 1/2 hour or until vegetables are tender. Transfer to bowls and garnish with the reserved asparagus tips and chopped fresh chives. Reduce heat to low and simmer for 15 minutes. Remove from oven and set aside ¼ cup of asparagus and leek mixture (for garnish) before proceeding. Remove the bay leaf. Transfer the soup to a blender and puree until smooth, leaving a few pieces of asparagus if you like. Bring to a boil. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. slice the remaining asparagus crosswise into ½ … The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. Leek, Asparagus & Herb Soup Leek, Asparagus & Herb Soup. Season with pepper. Recipe by pink cook. (If the vegetables show any sign of browning, reduce the heat to low.) Try our Low carb Sausage & Vegetable Soup too! Asparagus and Leek soup with garam masala and brie! Add the tough asparagus ends, about half of the celery, the onion, and the dark-green parts of the leek. In a sauce pan set over medium heat, add remaining coconut oil. Full of goodness and warming and hearty! Cook Time 20 minutes. ; Step 2 In a large pot over medium-high heat, pour in the water and the broth, add in the chopped leek, carrots, potatoes, and pumpkin. Add the garlic and asparagus and cook for 1 minute longer. Directions. Cream of asparagus is one of my favorite Spring soups. Rating: 4 stars 9 Ratings. Saute the leeks, onion and garlic. Asparagus, leek and potato soup 50 min. Add the chicken broth, asparagus, bay leaf, and dill. Add chopped asparagus. Creamy Asparagus, Leek and Potato Soup. This asparagus soup is so delicious on it's own, even without any added cream! Heat oil and butter in a large saucepan over medium heat. Asparagus Leek Soup. Cook uncovered, stirring occasionally, until the vegetables look very soft, about 30 min. 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