Creamy Asparagus, Leek and Potato Soup

READY IN: 55mins
Recipe by pink cook

This is a delicious green soup that want to share it here. Enjoy.

Top Review by John D.

What a great soup! This time around, I fried off 100g of streaky bacon with the potatoes & leaks. I also subbed the butter for 50ml of good quality garlic infused olive oil and added 1/2 bunch of shallots and roughly 1/4 cup of chopped (lightly crushed) parsley stalks with the asparagus. After sautéing everything for 10min, I added 2 cups of good quality chicken consumé, 1 cup of water and 3/4 cup of verjuice and brought the pan to the boil, before turning off the heat to let it rest for 5min (to avoid over-cooking the asparagus and retain that lovely grassy, spring-like flavour). Finally, I added 1/2 cup of fresh cream and 1/2 cup of shredded Parmesan cheese to the pan after blending. The final result was absolutely stunning!

Ingredients Nutrition

Directions

  1. Cut leeks in half lengthwise, wash and thinly slice.
  2. In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
  3. Add asparagus, chicken stock, salt and pepper. Bring to a boil.
  4. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  5. Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  6. Serve warm with garlic or herb flavored crutons, or toasted bread slices.

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