Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes

Swapped Recipes

Asparagus Soup


2 Tablespoons butter (can use extra virgin olive oil)
3 medium potatoes, any type, peeled and diced
2 leeks, trimmed, well-washed and sliced
1 pound thin asparagus, trimmed and cut into 1-inch lengths
Salt and freshly ground black pepper to taste
5 cups chicken or vegetable stock
1 cup cream or half-and-half, optional


This can be served hot or cold

Put butter in a large, deep saucepan and turn heat to medium. When butter melts add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring for 2 – 3 minutes.

Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.

Puree soup until very smooth. Chill.
Stir in cream, if using, taste and adjust seasoning, garnish if you like and serve.

I usually serve this hot – it is delicious.
Freezes extremely well.

Nutritional Information Per Serving

no nutrition information available