Cream Of Asparagus Soup
This cream of asparagus soup is creamy, rich, nutritious, and flavorful. It's easy to prepare and makes fabulous leftovers. Watch the video below to see how I make them in my kitchen!
Servings 4 servings
Calories 250kcal
Ingredients
- 2 tablespoons butter
- 1 leek thinly sliced
- 1 large potato peeled and finely sliced
- 1 clove garlic minced
- 1/2 cup white wine or vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bunches asparagus trimmed and chopped
- 4 cups vegetable broth
- 1/4 cup heavy cream plus more to serve
Instructions
- Melt the butter in a large saucepan over medium heat. Add the leek, potato, and garlic and cook, stirring, for 5 minutes or until leek softens.
- Add the wine, salt, and pepper, and bring to the boil. Cook, stirring occasionally, for 1-2 minutes or until wine reduces by half. Add the asparagus and vegetable broth and bring to a simmer. Cook, stirring occasionally, for 5 minutes or until potato and asparagus are tender. Remove from heat. Set aside for 5 minutes to cool slightly.
- Transfer the soup to a blender and blend until smooth. Return to a clean saucepan and place over medium heat and cook, stirring, for 2 minutes or until heated through. Add the cream and stir to combine. Taste and season with salt and pepper. Remove from heat.
- Distribute the soup amongst bowls and serve with extra cream.
Video
Notes
Slow cooker method: Saute the leeks, potato, and garlic in butter, then add to the slow cooker. Add the remaining ingredients, except for the cream, and slow cook on high for 2 hours. Once cooked, blend with an immersion blender, stir in the cream, then serve.
Instant Pot method: Saute the leeks, potato, and garlic in the Instant Pot using the saute mode. Add the remaining ingredients, except for the cream, and pressure cook for 10 minutes. Natural release for 5 minutes, blend, then stir in the cream.
TO STORE: Stored in an airtight container, asparagus soup will stay fresh for up to 5 days.
TO FREEZE: Freeze asparagus soup in portions for easy thawing and to avoid food waste. Transfer the cooled soup into airtight containers or freezer bags and freeze for up to 3 months.
TO REHEAT: Transfer the leftovers to a pot and reheat it on low-medium heat. Stir occasionally and add more stock or water if needed.
Recipe variations
- Add protein. You can add shredded chicken, lentils, bacon, or any protein of your choice to increase the heartiness of this soup.
- Make it spicy. Add cayenne pepper to the veggies as they sauté, or blend the soup with a few dashes of hot sauce.
- Add veggies. Pureed soups are the perfect chance to pack in more veggies. You can add spinach, carrots, or zucchini.
- Make the soup creamier. While we only add a touch of cream at the end, double the amount of cream for an even creamier soup.
- Add flavor boosters, like fresh herbs, thyme, chives, fresh lemon juice, or even some freshly grated parmesan cheese.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 32g | Protein: 8g | Fat: 11g | Sodium: 1297mg | Potassium: 917mg | Fiber: 7g | Vitamin A: 2969IU | Vitamin C: 34mg | Calcium: 94mg | Iron: 6mg | NET CARBS: 25g