Cream of Asparagus Soup with Frizzled Leeks

Servings: 4
Time: 1 hour
Print Recipe
Prep Time15 mins
Cook Time50 mins
Course: Soup

I get so excited when Spring comes around because it is also asparagus season! Mainly, because I love making asparagus soups, which are super tasty, creamy soup.
This classic, soup is French soul-food, and it is very easy to make. It is a great choice for entertaining guests, in asparagus season. This lovely, soothing, green soup is made without using heavy cream. So, it’s perfect for people looking for a light meal - it’s ideal for lunch or brunch.
Soups are often thought of as a Winter thing, but this Spring soup is a one-of-a-kind - the king of all soups, according to me. So, for all the soup lovers & asparagus lovers, who haven’t yet tried it, you must give it a try. You won’t be disappointed, I promise!
Here’s my go-to recipe for this beautiful, soothing asparagus soup:

  • 3 cups chicken or vegetable stock
  • 4 tsp cannabutter
  • lb. rinsed asparagus with tough stems removed and cut into pieces (1-inch)
  • 1 chopped garlic clove
  • cups thinly slicked leeks
  • ½ cup half-and-half
  • ½ cup canola oil
  • 1 tbsp lemon zest (freshly grated)
  • white pepper and salt as per your preference
  • Combine asparagus & stock in a medium pot. Boil covered, over medium-low heat, until asparagus becomes tender - about 20 min. Then, reduce heat to low.
  • Place a medium skillet over medium-low heat, and melt canna-butter. Add 1 cup of leeks & garlic, and cook until leeks become tender - about 7 - 9 min.
  • Combine leek mixture with asparagus mixture. Add half-and-half. Cook over low heat for about 5 min.
    Tip: Do not wash skillet after.
  • Remove pot from heat, and allow soup to cool slightly.
  • Place skillet on medium heat, and add canola oil. When oil is warmed through, add remaining leeks - ½ cup - and cook until golden brown & crispy - about 2 - 3 min.
  • Remove leeks, using a slotted spoon, to a clean, dry paper towel or dish towel, to drain.
  • Puree soup in a food processor or blender.
    Note: An immersion blender can be used, directly in the pot.
  • Pour blended soup back into pot, and warm it over medium-low heat.
  • Garnish soup with frizzled leeks & lemon zest. Sprinkle with salt & pepper, before you serve it.

Cream of Asparagus Soup with Frizzled Leeks by BMWO

Cream of Asparagus Soup with Frizzled Leeks recipe

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