Some of the best things in life are simple and this soup is one of them. This Cream of Asparagus Soup with Leeks could be made even by those that claim they can’t cook. And for those that can, enjoy a night off (almost) as this soup will only take about 20 minutes. Although truly fresh asparagus is hard to come by and the kind you buy will most likely be coming from California or Peru (unless you purchase it at the farmers market or grow it yourself), it is something not to be missed.
Asparagus is truly in season only in the spring and if you find it the rest of the year it is usually coming from South America. So enjoy it now while you have the opportunity! I made this soup for the Sunset Valley Farmers Market Taste Fresh Food event (in which I tied for third place) and everyone was amazed that a soup that only takes 20 minutes to make could be so delicious. Yes, it is true. If you are stocked with the basics like good chicken broth and cream (or coconut milk), a seasonal veggie soup can be a snap.
This soup calls for asparagus and leeks, but you can replicate this soup with almost any veggie with about the same proportions of veggies, stock and cream. As you enjoy this soup, can you relax in the comfort that not only are your taste buds being satisfied, but your health is being nurtured as well. Asparagus contains the diuretic asparagine which helps to tonify the kidneys. It is also helpful in easing menstrual difficulties, promoting fertility and cleansing the arteries of cholesterol. (Caution: Avoid asparagus if you have kidney inflammation). Leeks sour and buttery flavor help to cleanse the liver. If you can not find leeks, you can use onions as a substitute.
- 1 good sized bunch of Asparagus – (rough chopped into 1 inch pieces) (If you are lucky, you may find purple asparagus)
- 3-4 medium sized Leeks
- 2 Tablespoons Butter
- 1 quart Chicken Stock
- 1 cup Cream (preferably raw and/or organic)
- pinch of Nutmeg
- 1 teaspoon good Salt
- ½ teaspoon - White Pepper
- Garlic chives or scallions (optional)
- Crème Fraiche (optional)
- Slice leeks in half and wash well between the layers. Sand and dirt often hides inside the layers. Then slice into 1inch slices.
- Heat soup pot over medium high heat and add butter.
- Sauté leeks for 5-10 minutes until tender.
- Then add asparagus chunks and sauté for 5 minutes more.
- Add nutmeg, salt and pepper. Add chicken broth and simmer for 5 minutes.
- Puree with hand held immersion blender or in blender or food processor.
- Return to pot and stir in cream. Keep heat on low. Season to taste and serve with minced garlic chives or scallions and a dollop of crème fraiche. Enjoy!!!