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