• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
    • About Me
    • Work with Me
    • Portfolio
    • FAQ
  • Subscribe
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Snixy Kitchen logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Portfolio
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Meal Type / Savory / Main Courses / Soups / Asparagus leek soup

    Asparagus leek soup

    May 9, 2012 by Sarah Menanix · Modified: Mar 30, 2014

    • Share
    • Tweet

    While traveling around the country, I've discovered what I love most about living in California: seasonally fresh local produce available year-round. We're spoiled rotten here in the Golden State; half a block from my house, bins are overflowing with fresh vegetables being sold for next to nothing. As spring rolls into summer this month, bundles of Asparagus are lining the entryway at the produce market. Although you can surely find woody and bland asparagus from somewhere far away all year long, springtime in California brings with it an abundance of green stalks filled with refreshing flavors. Naturally, I snagged a couple of pounds on my last trip with plans to turn it into soup.

    This soup has been on my mind since my birthday dinner at Revival. When bored or procrastinating edits to my papers (like now), I would search high and low for an asparagus soup recipe that might mimic the creamy fresh bowl from that restaurant. The batch I'm sharing with you definitely holds a candle to the one from my memory. My favorite part of this recipe is that the body of the soup comes entirely from the asparagus and leeks - there are no potatoes sneaking in and leaving their mark with a grainy texture.

    With spring in The Bay Area bringing showers and cold fronts with sporadic sunshine, this asparagus leek soup can be served as a warm comfort for a chilly night or an invigorating end to a sunny day. The vegetable base combines with the sprinkle of cheese for a rich and addicting flavor combination. The smooth soup was so tasty that we regretted our health conscious decision to forgo buying a baguette to sop up every last drop. If you're super daring, I would recommend adding a crumble of crisp bacon as a garnish to give the soup a little salty kick.

    Asparagus Leek Soup (Adapted from Simple Bites)
    Serves 4

    • 3½ tablespoon unsalted butter
    • 2 large leeks, white and light green part only, finely chopped
    • 2½ tablespoons flour
    • 4 cloves garlic, minced
    • ⅓ cup water
    • 3 cups chicken or vegetable broth
    • 2 pounds trimmed green asparagus, cut into 1 inch pieces
    • 1 bay leaf
    • ½ teaspoon fresh dill, chopped
    • ½ cup heavy cream
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • Dash of nutmeg
    • Juice of one lemon
    • Fresh Parmesan or Grano Padano, for serving (optional, but highly recommended)
    1. In a large pot, melt the butter over medium heat. Add the leeks and cook until the leeks are softened, about 5 minutes.
    2. Add the garlic and sauté for a minute longer.
    3. Whisk in the flour, and sauté for another couple of minutes.
    4. Add the water and whisk to remove any lumps.
    5. Add the chicken broth, asparagus, bay leaf, and dill. Reduce heat to medium and bring the mixture to simmer.
    6. Reduce to medium-low and simmer, covered, for about 10 minutes, until the asparagus is very tender.
    7. Remove the bay leaf.
    8. Using an immersion blender to purée the soup until very smooth. If using a food processor, work in batches to purée the soup.
    9. Add the heavy cream, salt, pepper, nutmeg, and lemon juice. Whisk to combine, and heat over moderately low heat until heated through.
    10. Serve with a sprinkle of cheese.

    « Baked herbed salmon
    Mango chocolate cupcakes »
    instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!
    • Share
    • Tweet
    Snixy Kitchen

    SUBSCRIBE NOW

    get free recipes straight to your inbox:

    Reader Interactions

    You may also enjoy:

    Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream SaucePistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
    Pistachio-Crusted Whole Roasted Cauliflower with Pistachio Cream Sauce
    Vegan Coconut Curry
    Burmese Style Vegan Coconut Curry with Cauliflower & Baby Ira Quinn's Homecoming
    Cauliflower Macaroni and Cheese
    Baked gluten-free mac and cheese with cauliflower
    Spring Green & Pancetta Grilled Cheese
    Pancetta & Spring Green Grilled Cheese

    10 Comments

    1. Sheri -

      May 10, 2012 at 8:51 am

      Oh this looks so good!

      Reply
    2. Oh My Veggies (@ohmyveggies) -

      May 10, 2012 at 5:18 pm

      What could be more perfect for spring?! The recipe I usually use for asparagus soup has potatoes in it--I'll have to try your way next time.

      Reply
      • Sarah Menanix -

        May 11, 2012 at 9:00 am

        I think that the lack of potatoes makes it taste even more fresh! Do let me know how it compares if you end up making this version.

        Reply
    3. NI -

      May 21, 2012 at 6:26 pm

      I just made this, but modified it slightly...I've been indulging a bit lately and wanted to keep it as light as possible, so I ommitted the flour & cream. It's fresh and sweet and very springy!

      Reply
      • Sarah Menanix -

        May 21, 2012 at 8:59 pm

        Ooo I'm so glad you like it! And thanks for sharing your experience without the flour/cream - maybe I'll try it that way next time to be a bit healthier:)

        Reply
    4. Sarah @ a dash and a pinch -

      May 22, 2012 at 11:51 am

      Again, I love your photography! The simplicity of these shots make the green really pop!

      Reply
      • Sarah Menanix -

        May 22, 2012 at 11:57 am

        Thank you:)

        Reply
    5. peepspops -

      May 23, 2012 at 1:55 pm

      I am making this right now. Can't wait to eat it with my homemade, braided, whole wheat baguette!

      Reply
      • Sarah Menanix -

        May 23, 2012 at 1:56 pm

        Yum - sounds like a delicious combination!

        Reply
    6. Gemma -

      June 21, 2012 at 10:42 pm

      Awesome recipe. Thanks so much for sharing!
      If you are interested in finding out about growing your own asparagus.
      http://www.wascene.com/home-garden/how-to-grow-asparagus/
      Thanks,
      Gemma

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Sarah Menanix Picture

    I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

    More about me ➤

    Trending Recipes

    • Gluten-Free Dumpling Wrappers
    • Parmesan Roasted Cauliflower and Chicken Sheet Pan Dinner
    • Gluten-Free Olive Oil Matcha Cake
    • Matcha Mochi Cake
    The Ultimate Guide to Matcha

    Gluten-Free Staples

    • Healthy Instant Pot Bolognese
    • Rice pudding with Raspberry sauce
    • Gluten-Free Chocolate Crinkle Cookies
    • Gluten-Free Shortbread Cookies
    KitchenAid Stand Mixer Amazon Affiliate Link

    Footer

    ⬆ back to top

    • Subscribe
    • About
    • Contact
    • Work with me
    • FAQ
    • Recipes

    Privacy Policy | Disclosure

    All content & images © 2022 Snixy Kitchen