Creamy Asparagus and Leek Soup

The local asparagus season is almost over and I haven’t published a recipe that contains that gorgeous spring vegetable. The other day there was asparagus in my fridge and I decided I had to make a recipe for my blog.

I found this beautiful asparagus soup recipe and I decided I would make it with some adaptations. I wanted something in a hurry so I didn’t roast the asparagus. I also wanted a little lighter soup, so I didn’t use any butter or sour cream. Even without heavy cream soup it still tastes incredibly delicious. And what is best, it’s easy to throw together and healthy.

It won’t take you more than 20 minutes to make. For a little creamier and thicker texture, I blended in some rolled oats. I like small vegetable chunks in creamy soup, that’s why I didn’t blend the whole soup, but I left pieces of unprocessed asparagus and leeks. That way you get creamy and chunky soup all at once.

I often use organic bouillon cubes for soups. In my opinion, they taste good and are more convenient than soup broth. I always use organic soup cubes because nonorganic usually contains monosodium-glutamate, which is not the best choice for a healthy diet. I garnished creamy asparagus and leek soup with black salt and wild garlic blossoms. Black salt is just regular sea salt with added activated charcoal. It tastes just like common sea salt, but it works beautifully as decoration.

Creamy Asparagus and Leek Soup

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Dasha

Recipe type: Soup

Serves: 8

Ingredients

• 1.1 pound (about 500 grams) asparagus
• 1 leek (white part only)
• 1 cup (about 100 grams) rolled oats
• 1 organic vegetable bouillon cube
• 3 garlic cloves
• 8 cups (2 liters) water
• Nutmeg to taste
• Salt to taste

Instructions

1. Clean the leeks. Cut the leeks lengthwise and slice the white part into ⅕-inch thick slices.
2. Cut asparagus into 1 inch pieces.
3. In a large saucepan over medium heat warm up olive oil. Add chopped leeks and cook for about five minutes. Add asparagus and cook for five more minutes, until asparagus is soft.
4. Remove half of the mixture from saucepan and throw in the blender. Add rolled oats, garlic and water and blast until creamy and smooth.
5. Pour the soup from the blender back to the sauce pan and bring to a boil. Add bouillon cube, nutmeg and salt if needed.

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