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Ingredients
| asparagus: 0.75 lb |
| vegetable oil: 1 1/2 tsp |
| garlic (minced): 1 tsp (crushed) |
| onions (chopped): 1 cup (chopped) |
| leeks: 2 whole leeks (sliced) |
| chicken stock: 3 1/2 cups |
| russet potatoes (diced): 1 cup (peeled and diced) |
| salt |
| black pepper |
| grated parmesan cheese: 2 Tbl |
Asparagus and Leek Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- Trim asparagus; cut stalks into pieces and set tips aside.
- In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
- Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
- Puree in food processor until smooth.
- Taste and adjustseasoning with salt and pepper.
- Return to saucepan.
- Steam or microwave reserved asparagus tips just until tender; add to soup.
- Serve sprinkled with Parmesan cheese.