Asparagus Soup Recipe

5 from 6 votes

This creamy asparagus soup recipe has a delicate quality and a luscious, velvety finish. It’s a simple recipe that’s easy to make and the perfect low-effort soup for a chilly spring day.

Prep Time30

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Calories: 347kcal

Author: Jenny

Equipment

Small saucepan
Dutch Oven
Fine-mesh Strainer
Immersion Blender

Ingredients

1 pound asparagus
3 medium leeks
4 cups chicken broth
3 tablespoons salted butter
¼ cup short-grain white rice (such as arborio)
1 teaspoon fine sea salt
½ teaspoon ground black pepper
¾ cup heavy cream

Instructions

Make the leek- and asparagus-infused broth.

Chop off the woody ends of the asparagus and place them in a small stock pot. Next, chop the remaining asparagus into 1-inch pieces and place them in a medium bowl.
Chop the dark green leaves of the leek, and place them in the small stock pot. Then slice the remaining white and light-green part of the leeks into ¼-inch pieces and place them in a small bowl.
Pour the chicken broth over the leek and asparagus scraps, and warm over medium heat while you prepare the remaining ingredients.

Simmer the soup.

While the broth simmers, melt butter in a large soup pot or Dutch oven. When it froths, stir in thinly sliced leeks and the rice. Sprinkle with salt and pepper, cover, and let them sweat for about 3 minutes, stirring occasionally.
When the leeks are soft and tender, strain the chicken broth and discard the leek and asparagus scraps. Pour the strained broth into the pot with the leeks and rice. Add the asparagus.
Increase the heat to medium-high, and bring to a boil. Immediately turn down the heat to medium-low, and then simmer until the asparagus and rice are tender - about 25 minutes.

Purée the soup.

Turn off the heat, and then pour in the cream. Purée with an immersion blender until smooth. Serve hot, and store any leftovers in an airtight container in the fridge for up to 3 days.

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