It was almost fortuitous that it turned out to be dreary this week, as my farmers market produce lent itself perfectly to soup.
Had it been warm I would probably just serve this as a cold gazpacho-style soup, but since it’s cool and rainy I thought warm soup would hit the spot.
The picture with the ingredients changed a bit. I used sour cream but i’m not adding it into the written recipe because I don’t think it adds anything but some extra fat and calories.
My trick to getting the ends off the asparagus is just to bend them until they snap naturally. That shows you the point at which there is the good stuff and the not so good stuff.
With leeks, i’ve said it before and i’ll say it again, you have to wash, wash, wash. I cut off the green stems then I cut into bite-sized pieces then I wash those pieces thoroughly.
This is a super easy 1 pot dish that you can make in no time. It does have to boil a while to soften up the leeks, but it’s totally worth it.
If you don’t have an immersion blender and want to use a regular one you should feel free. Just reduce how much liquid you boil the veggies in at first, then when they’re soft transfer them to a blender a few cups at a time. Be careful as it will be HOT.
This is delicious paired with a nice roll or even some chile cheddar corn muffins. Perhaps I will even have a recipe for you on that very pairing sometime soon.
Leek and Asparagus Soup
- 1 lb asparagus
- 3 stalks leeks
- 1 yellow or white onion
- 1 clove garlic (or more if you want)
- 5-6 cups chicken stock (or vegetable stock if you want it vegetarian) I used 2 of the boxes of chicken stock I think each is about 3 cups.
- 1 cup half-and-half (or heavy cream)
- Salt and pepper to taste
- Dice up your onions and garlic
- In a large pot on the stove put in 1 tbsp butter and about 2 tbsp olive oil. You can just use one or the other, I like the flavor of butter with olive oil. Turn on medium heat.
- Put in your onions and garlic to soften.
- While they are softening, cut up your leeks into bite-sized pieces and rinse thoroughly.
- Throw them in the pot. They don’t have to be dry, you’re making a soup so a bit of liquid is fine.
- While those are softening, cut up the asparagus into bite-sized pieces. Throw it in the pot.
- Make sure to keep stirring the pot to get everything nice and soft and browned.
- Once it’s where you want it, add in the chicken stock. Cover and let boil 1 hour.
- Blend the soup with the immersion blender to get it nice and creamy. Or skip this step and leave it chunky, up to you.
- Continue to boil until the veggies are cooked through.
- Take it off the heat and let it cool 15 minutes or so. Add in the 1 cup half-and-half and salt and pepper to taste.