Asparagus and Leek Soup recipe

Also known as vichyssoise, the French cream of asparagus soup gets a bit of sweetness from sautéed leeks. This soup is comforting and invigorating at the same time.


2 tablespoons butter
1 leek, white part only, halved lengthwise, washed thoroughly and chopped
¾ pound asparagus, cut into ½-inch pieces
1 garlic clove, crushed
1 (14-ounce) can reduced-sodium chicken broth
1/3 cup heavy cream
Salt and pepper, to taste

Preparation Instructions:

1. Heat butter in a large stockpot over medium heat until foam subsides.

2. Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

3. Add chicken broth and bring to a boil over high heat. Lower heat, cover, and simmer 10 minutes, until asparagus is tender.

4. Whisk in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.

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Published by Starsol