Asparagus and Leek Soup

admin January 22, 2013 2
Asparagus and Leek Soup

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Fresh Asparagus

Fresh Asparagus

I was born and raised in Montreal but out of the many things I inherited from my parents is their feeling toward the weather. According to specialists, the relationship can be diagnosed as bipolar. They have a short-lived, intense love affair with the snow during the holidays but as soon as January 1st hits, their emotions vary from extreme hate to depression. So to fight off this roller coaster of emotions, we took solace in comfort food, especially soups. Here is one of my favorite recipes.

Leeks

Leeks

Why it’s Awesome: The warmth you feel spiritually as well as physically when eating this soup.

Ingredients

  • 2 tablespoons of butter
  • 1 Leek (white parts only), halved, washed and chopped
  • ¾ pound of asparagus, cut into ½ inch pieces
  • 2 cups chicken stock
  • Salt and pepper to taste
  • Servings: 3 ½ cups. I make double to have some leftovers.
Asparagus And Leek Soup

Asparagus And Leek Soup

Preparation:

  1. Heat the butter in a large pan over medium-high heat
  2. Add the leak and sauté, stirring for 2 minutes
  3. Add the asparagus and sauté, stirring fir 1 minute
  4. Add the stock to the pan and bring to boil
  5. Lower the heat, cover and simmer for 8-10 minutes until the asparagus is tender
  6. Transfer the mixture to a food processor (blender)
  7. Add cream, salt and pepper and puree for 1 minute until smooth

Nutritional Benefits: Asparagus has long been recognized for its medicinal properties. Asparagus is a low-calorie source of folate and potassium. Its stalks are high in antioxidants. The cream on the flip side is not the healthiest of cooking ingredients, but it does offer a healthy dose of TLC.

2 Comments »

  1. olivier January 22, 2013 at 2:44 pm -

    Will definitely try this recipe! Last week I made broccoli soup but didn’t use butter or cream. A little healthier and same great fresh taste. Boil broccoli until tender. Transfer broccoli to a food processor, add the water used to boil the broccoli, and puree. Add salt and pepper to taste. Using the broccoli water as your stock certainly intensifies the flavor of the soup. Simple and nutritious!

  2. Lus January 22, 2013 at 3:48 pm -

    I was lucky enough to be invited over for this one! Incredible soup, just leave out the butter for calorie counters!

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