Best 3 Asparagus Potato And Leek Soup Recipes
Indulge in the comforting flavors of spring with our delightful Asparagus, Potato, and Leek Soup. This creamy and flavorful soup is a symphony of fresh asparagus, tender potatoes, and aromatic leeks, simmered in a savory vegetable broth. Experience the perfect balance of flavors as the sweetness of the asparagus and the earthiness of the leeks blend harmoniously with the hearty potatoes. Served with a sprinkling of fresh herbs and a drizzle of olive oil, this soup is a nourishing and satisfying meal that will warm your soul on a chilly day.
In addition to the classic Asparagus, Potato, and Leek Soup, this article offers a collection of equally enticing recipes to tantalize your taste buds. Discover the vibrant flavors of Roasted Asparagus with Lemon and Parmesan, where crisp asparagus spears are roasted to perfection and tossed with a zesty lemon-Parmesan dressing. For a hearty and satisfying main course, try the Asparagus and Goat Cheese Stuffed Chicken Breasts, where tender chicken breasts are filled with a flavorful mixture of asparagus, goat cheese, and sun-dried tomatoes. And for a refreshing and light side dish, prepare the Asparagus and Radish Salad, featuring crisp asparagus and radishes tossed in a tangy vinaigrette dressing. With these diverse recipes, you'll have a delightful culinary journey exploring the versatility of asparagus.
ASPARAGUS, LEEK, AND POTATO SOUP
This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!
Provided by KendraVanHam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
- Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
- Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g
ASPARAGUS, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
- Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams
ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)
Provided by GuidingVegan
Number Of Ingredients 8
Steps:
- In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.
Tips:
- Choose the Right Asparagus: Select fresh, slender asparagus spears with tightly closed tips. Avoid thick or woody spears as they can be fibrous.
- Trim Asparagus Properly: Remove the tough ends of the asparagus spears by snapping them off where they naturally break. Peel the lower part of the spears to remove any woody or fibrous parts.
- Prep Potatoes and Leeks: Peel and dice the potatoes into small, bite-sized pieces. Clean the leeks thoroughly, removing any dirt or grit. Slice the leeks thinly, including both the white and light green parts.
- Use Good Quality Stock: For a flavorful soup, use a combination of chicken and vegetable stock. You can also use homemade stock for a richer taste.
- Sauté Vegetables: Sautéing the vegetables before adding them to the soup enhances their flavor and creates a more flavorful base.
- Season Wisely: Add salt, pepper, and other seasonings to taste. Remember that you can always add more, but it's harder to remove if you add too much.
- Garnish and Serve: Before serving, garnish the soup with fresh herbs like chives or parsley. Serve it hot with a side of crusty bread or crackers.
Conclusion:
Asparagus, potato, and leek soup is a delicious and nutritious meal that is perfect for a light lunch or dinner. With its vibrant green color and earthy flavors, this soup is sure to impress your family and friends. Follow these tips and enjoy a delightful bowl of this creamy and comforting soup that showcases the best of spring vegetables.
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