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    You are in: Home / Recipes / Cream of Asparagus and Leek Soup Recipe
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    Cream of Asparagus and Leek Soup

    Cream of Asparagus and Leek Soup. Photo by Maryland Jim

    1/1 Photo of Cream of Asparagus and Leek Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Art's Protege's Note:

    This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!

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    Units: US | Metric


    1. 1
      Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
    2. 2
      In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
    3. 3
      Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
    4. 4
      Puree the soup in small batches adding the remainder of the stock.
    5. 5
      In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
    6. 6
      Serve immediately.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on September 19, 2009


      This is a very fine soup, Followed directions exactly. I think it needed a little salt. Next time I might add some diced jalapena for a little additional spice.Made for PAC fall 09.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Asparagus and Leek Soup

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 217.4
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 6.0 g
    Cholesterol 32.8 mg
    Sodium 318.4 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 2.5 g
    Sugars 6.9 g
    Protein 7.8 g

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