Leek and Asparagus Soup With Clams
![photo by milliwuu](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/42/89/66/picBfLZ9g.jpg)
photo by milliwuu
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40973262/gSvIK7K6QQemdZyjxD2k_breadXmasFoodCom.jpg)
![photo by milliwuu](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/42/89/66/picPqEBav.jpg)
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
6 bowls
- Serves:
- 6-8
ingredients
directions
- cook leek in butter to soften, about 2 minutes (do not burn).
- add asparagus and water just to cover them, cook about 3 minutes to soften.
- add spinach, cook for about 1 minute to soften.
- add water or stock (cold, if your stick blender is not all stainless steel) and puree.
- Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
- Add salt and pepper to taste.
- Ladel into bowls, garnish and serve.
Questions & Replies
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RECIPE SUBMITTED BY
milliwuu
United States