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Asparagus Leek Soup

This is a perfect soup to celebrate the start of spring, although it is delicious any time of year."


1 tablespoon unsalted butter
1 garlic clove
1 medium to large leek, white and light green parts only, washed well and cut into ½-inch pieces
1 pound asparagus (about 1 small bunch), rough ends trimmed and cut into ½-inch pieces
2 tablespoons cognac or dry white wine
1 small red potato (about 2 ounces), peeled and cut into ½-inch pieces (hold in water to prevent oxidation)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1-½ cups vegetable broth
½ teaspoon fresh lemon juice


Put the butter into the blender jar; set timer for 15 minutes and temperature on Medium. Once butter begins to melt, add the garlic and leek. Cover and stir about 8 times using quick bursts. Continue to sauté, stirring occasionally. Should any leek cling to the sides of the jar after stirring, scrape down with a heatproof spatula. Once there are 5 minutes of time remaining, add the asparagus and toss with a spatula to coat with the leeks and butter. Add the cognac or wine once there are 3 minutes remaining. Once time expires, add the broth, potato, salt and pepper to the blender jar. Cover and set time to 10 minutes on High. Once time expires or when liquid come to a boil, set timer for 20 minutes and temperature on Medium, stirring occasionally during the cooking process. Once time expires, add the lemon juice and blend starting with speed 1 gradually raising to speed 2, until completely smooth and homogenous, about 45 seconds to 1 minute. Taste and adjust seasoning as desired.

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Makes about 4 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 97 (26% from fat) • carb. 11g • pro. 4g • fat 3g • sat. fat 2g • chol. 8mg • sod. 614mg • calc. 51mg • fiber 3g

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