Asparagus Soup

Contributor: Chino Balagtas
 Serving Size 6 servings
Prep Time Cook Time Total Time
15 mins 40 mins 55 mins
  • 3 tbsp butter or bacon grease
  • 2 lbs asparagus, ends trimmed, cut tips and chop stalks inot 1/2-inch pieces
  • 3 stalks leeks, chop thinly
  • 1 lb white potatoes, peeled and quartered
  • salt and pepper
  • 3 1/2 cup chicken or beef broth
  • 1/2 tbsp lemon or mandarin juice
  • 6 tbsp heavy cream
  1. Heat dutch oven to medium high, and add 1 1/2 tbsp butter.
  2. Add asparagus tips and stir frequently for 5 minutes until spears are dark green and tender.  Remove and set aside
  3. Add the rest of the butter in the dutch oven.  When sizzling add asparagus stalks, leeks, potatoes, salt and pepper.
  4. Cook and cover for 15 minutes in medium heat
  5. Add broth to pot and bring to a voil over medium-high heat.  reduce heat to medium low and simmer for another 20 minutes
  6. Puree soup in blender and return to pot.
  7. Stir in lemon juice and more salt and pepper if needed.
  8. Stir in asparagus spears.
  9. Serve in a bowl and drizzle a tablespoon of heavy cream over the soup.
  10. Enjoy!

Leave a comment

Please note, comments must be approved before they are published