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!
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
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.