Asparagus Soup Recipe
A delightful and creamy Asparagus Soup recipe that is perfect for any occasion. This soup is bursting with fresh flavors and is easy to make.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients:
- 1 tablespoon extra-virgin olive oil, or avocado oil
- 2-3 leeks, chopped (white and light green parts)
- 2-3 garlic cloves, crushed
- 2 medium Yukon gold potatoes (about 12 ounces)
- 4 cups low-sodium vegetable broth or chicken broth
- 1.25 pounds asparagus, ends trimmed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Garnish:
- ½ cup plain Greek yogurt
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
Instructions
- Prep the Ingredients: Chop the leeks and cut the asparagus into 1-inch pieces. Wash, peel, and dice the Yukon gold potatoes.
- Sauté: Heat olive oil in a Dutch oven, sauté garlic, add leeks, cook until softened. Stir in potatoes, broth, salt, and pepper. Simmer until potatoes are tender.
- Add Asparagus: Add asparagus, cook for 5 minutes. Remove from heat, stir in basil leaves, then puree the soup using an immersion blender.
- Adjust Seasoning: Taste and adjust salt and pepper as needed. Serve in bowls, top with a dollop of yogurt, basil leaves, and pine nuts. Enjoy!
Notes
- Choose leeks with clean, white stalks and dark green tops.
- Yukon gold potatoes work best for this recipe, but you can substitute with other types.
- Select medium-width, firm asparagus stalks for optimal results.
- For a dairy-free option, omit Greek yogurt or use a dairy substitute.
- Toast pine nuts for added flavor before serving.
- Cook ingredients until very tender to avoid a stringy texture in the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 198 kcal
- Sugar: 7g
- Sodium: 1251mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 1mg
Find it online: https://cookingwithsarah.com/asparagus-soup-recipe/
