Creamy Asparagus and Leek Soup [ 35 min ]
Embrace the freshness of spring with this beautifully vibrant soup. The lush green hues of asparagus paired with the subtle sweetness of leeks make this dish a feast for both the eyes and the palate. With its silky texture and gentle flavors, this creamy asparagus and leek soup is perfect for a light lunch or a starter course at dinner. Simple to prepare and bursting with seasonal goodness, it’s a deliciously elegant way to enjoy your greens.
Ingrédients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large leeks, white and light green parts only, thinly sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the leeks and garlic, and sauté until softened, about 5 minutes.
- Add the asparagus and cook for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then lower the heat and simmer for 15 minutes until the asparagus is tender.
- Remove from heat and let it cool slightly.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the heavy cream, salt, black pepper, and nutmeg.
- Reheat gently and serve warm.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 15gProtéines: 5gFat: 15gSucre: 6g
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