Asparagus Leek Soup

Asparagus Leek Soup

  • 15 min Prep
  • 25 min Cooking
  • 4 servings Total
  • 1,172g Weight
112 cals/

7 ingredients

20 oz Asparagus raw
1 leek Leeks raw
2 tablespoon Olive or extra virgin olive oil
2 cup Chicken broth reduced sodium canned
1 tsp Pepper white
1/4 tsp Salt
1 teaspoon Lemon juice raw

12 steps

  • Rinse asparagus and remove wooded and tough ends.
  • Chop remaining asparagus pieces in half.
  • Finely dice the white part of the leek. Discard the green ends. You should end up with about 1 C of finely diced leek.
  • Place a large and deep pan over medium high heat on the stove.
  • Add olive oil to pan, let heat for 1-2 minutes then add asparagus, leek and stir.
  • Cook asparagus and leek for about 10-12 minutes (stirring frequently, do not let burn) or until they are soft.
  • Add chicken stock, salt and white pepper to the pan and bring to a boil.
  • Reduce heat to simmer and cook for about 10 minutes or until the asparagus and leek is very tender.
  • Remove pan from stove and let cool for 5 minutes.
  • Transfer asparagus/leek mixture (in batches) into a blender. Puree
  • Return soup to pan, add lemon juice and stir.
  • Divide evenly among 4 soup bowls.


This recipe pairs well with grilled chicken thighs.