Description
Bright, velvety Asparagus & Leek Spring Soup made in one pot in about 35 minutes. Tender asparagus and sweet leeks simmer in veggie broth, get blended silky-smooth, then finished with lemon and fresh chives for a light, cozy bowl that reheats beautifully.
Ingredients
2 tbsp olive oil or butter
2 large leeks, white/light green parts only, halved and sliced (about 3 cups)
3 cloves garlic, minced
2 lbs asparagus, woody ends trimmed; tips reserved, stalks cut in 1–2″ pieces
4 cups low-sodium vegetable broth, plus more as needed
2 tbsp fresh lemon juice (plus zest to taste)
1/2–3/4 tsp fine sea salt, to taste
Black pepper, to taste
2–3 tbsp chopped fresh chives (plus more for garnish)
Instructions
1) Prep: Trim asparagus; reserve tips. Slice leeks and rinse well to remove grit.
2) Sauté: Heat oil/butter in a heavy pot over medium. Add leeks with a pinch of salt; cook 5–6 min until soft. Add garlic; cook 30 sec.
3) Simmer: Add broth and bring to a simmer. Add asparagus stalk pieces; cook 8–10 min until fork-tender and bright green.
4) (Optional) Blanch tips: Simmer reserved tips 1–2 min, then shock in cold water to keep vivid.
5) Blend: Remove pot from heat. Purée with an immersion blender until smooth (or blend in batches carefully).
6) Finish: Stir in lemon juice (and zest if using). Season with salt + pepper. Thin with extra broth as needed.
7) Serve: Garnish with chives and a few asparagus tips.
Notes
• Low-sodium broth gives the best control—season after blending and after adding lemon.
• For extra creaminess (no heavy cream): blend in 1 small cooked potato or 1/2 cup cannellini beans.
• Dairy-free: use olive oil and finish with extra-virgin olive oil or a little coconut milk off heat.
• Storage: refrigerate up to 4 days; freeze up to 3 months (add fresh herbs/lemon after reheating).
• Reheat gently over medium-low with a splash of broth or water to loosen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot + immersion blend
- Cuisine: American