Asparagus and Leek Soup


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This simple, green soup is a great way to eat more green vegetables.

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  • 3 C. finely chopped leek
  • 3 minced garlic cloves
  • 3 Tbs. butter or margarine
  • 3 lbs. asparagus, trimmed and cut into 1-inch pieces
  • 3 3/4 C. chicken broth
  • 1 C. light sour cream

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In a large pan sauté the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1 1/2s C. water. Simmer the mixture, covered, for 12-15 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a blender till it is smooth. Stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over low heat till heated through, but do not let boil.

Serves 6.

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