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Cream of Asparagus and Leek Soup

If you are looking for a tasty soup course to add to a dinner party menu, this is a fantastic spring time option to serve to your guests. The mixture of asparagus and leek create a light and bright soup that is creamy without being overly heavy or rich. If you enjoy creamed soups, the splash of heavy cream provides nice body, however, you can also enjoy this soup without for a lighter non-dairy option. If you have any leftovers and want to freeze them, the dish keeps well for up to 2 months in an airtight container as long as you haven't added any dairy. Enjoy!

Asparagus Leek Soup
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Makes 6 servings

Preparation Time: 5 minutes

Cook Time: 35 minutes


*3 tablespoons butter

*2 leeks, cleaned and sliced

*2 bunches asparagus, trim ends and cut stalks to 1 inch pieces

*2 Yukon Gold potatoes, peeled and cubed

*1 shallot, sliced

*3 tablespoons flour

*5 cups water

*5 tsp chicken bullion

*1/4 cup heavy cream

*Sprinkle of paprika


*To prepare your leeks, trim off the dark green tops as well as the root end. Cut in half lengthwise and rinse well. Leeks can hide dirt between their layers so ensure they are cleaned thoroughly. Horizontally slice the now clean white and light green layers.

*Heat butter over medium heat and add leeks, asparagus, potatoes, and shallot. Cook for 5 minutes.

*Sprinkle flour over the vegetables and gently stir until thoroughly coated.

*Pour water and chicken bouillon into the pot. Stir to combine and cook for 20 minutes.

*Use an immersion blender to puree the soup until smooth.

*Add a splash of heavy cream and sprinkle of paprika when serving if desired.

Recipe Creator - Alina Gersib


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