Asparagus, Potato And Leek Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon unsalted butter
- 1large leek, white and light green part only, washed and chopped
- 1medium baking potato, peeled and cut into ½-inch cubes
- ½pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
- 3cups chicken broth, homemade or low-sodium canned
- ½teaspoon grated lemon rind
- ¾teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1teaspoon olive oil
- 8shiitake mushrooms, stemmed and quartered
Nutritional analysis per serving (4 servings)
176 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 9 grams protein; 625 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
- Step 2
Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.
Private Notes
Comments
Add a dollop of greek yogurt and a spritz of lemon juice with the asparagus tips (and mushrooms).
Winner. Would suggest using a blender stick rather than transferring to a blender (if you don't have a blender stick, you need one). Piquant and satisfying.
I first sauteed shitake mushrooms - deglazed with bit of sherry vinegar - removed from pan. 2 mediium leeks chopped and sauteed. Roasted asparagus- thin ones so not very stringy (will be issue with strings if u use immersion blender...messy to remove) added the rind, some taragon leaves, pepper, handful of cooked rice and 3 fingerling potatoes - they did nice job thickening...then added chopped shitake mushrooms and saved asparagus buds. Very delicious.
This was quite good and it’s a great base recipe as-written. I especially appreciated the ability to make a creamy soup with zero milk products. We both agreed that crisping bacon to put on top and then using the bacon to cook the leeks would be nice. We didn’t taste any lemon and I think a previous commenter’s suggestion to put lemon juice and yogurt in at the end is a good one. We’ll definitely make it again.
Add tarragon plus dill weed, plus garlic. Improves the taste considerably.
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