Creamy Asparagus Leek Soup

The first time I made this Creamy Asparagus Leek Soup recipe, seeing the ingredients, my kids reacted with “Asparagus? In soup? And…what are leeks?”  I have only made it only a few times, but hen I have, there is none left over.  It is a delicious and creamy chowder-style soup.  My husband’s grandma gave it to me years ago. Once all the ingredients are chopped, it is very simple to put together. After trying this recipe, I actually grew leeks in our garden.

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Ingredients for Creamy Asparagus Leek Soup:

1 pound of fresh asparagus, trimmed and cut into 1-inch pieces

3 cups fresh mushrooms, sliced

3 large leeks (white portion only), sliced

Tip: When slicing leeks, be sure to separate all the layers and wash between them.  Because of the way leeks are grown, there may be sand inside of them.

6 tablespoons butter

1/4 cup unbleached all-purpose flour

1/2 teaspoon salt

Dash of pepper

2 cups half -n- half or heavy cream (depending on taste)

2 cups chicken broth

1 11-ounce can whole kernel corn, drained

1 tablespoon chopped pimentos  (I use canned pimentos, unless I can find fresh.)

Instructions for Asparagus Leek Cream Soup:

In a medium stock pot, saute the asparagus, mushrooms, and leeks (if using fresh pimentos, add them now) in butter until tender.  Stir in flour, salt, and pepper.

Slowly stir in the broth and half -n- half or cream.  Bring to a slow boil, then reduce the heat.  Simmer and stir for about two minutes or until thickened.  Add corn and pimentos (if using canned).  Heat through and serve. Makes 7 servings.

Thank you for visiting Mama’s Homestead!

~Nelle

Creamy Asparagus Leek Soup Recipe

2014-01-19 20:44:07

The first time I made this Creamy Asparagus Leek Soup recipe, seeing the ingredients, my kids reacted with "Asparagus? In soup? And...what are leeks?" I have only made it only a few times, but hen I have, there is none left over.

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Ingredients for Creamy Asparagus Leek Soup

1. 1 pound of fresh asparagus, trimmed and cut into i-inch pieces
2. 3 cups fresh mushrooms, sliced
3. 3 large leeks (white portion only), sliced
4. Tip: When slicing leeks, be sure to separate all the layers and wash between them. Because of the way leeks are grown, there may be sand inside of them.
5. 6 tablespoons butter
6. 1/4 cup unbleached all-purpose flour
7. 1/2 teaspoon salt
8. Dash of pepper
9. 2 cups half -n- half or heavy cream (depending on taste)
10. 2 cups chicken broth
11. 1 11-ounce can whole kernel corn, drained
12. 1 tablespoon chopped pimentos (I use canned pimentos, unless I can find fresh.)

Instructions for Asparagus Leek Cream Soup

1. In a medium stock pot, saute the asparagus, mushrooms, and leeks (if using fresh pimentos, add them now) in butter until tender. Stir in flour, salt, and pepper.
2. Slowly stir in the broth and half -n- half or cream. Bring to a slow boil, then reduce the heat. Simmer and stir for about two minutes or until thickened. Add corn and pimentos (if using canned). Heat through and serve. Makes 7 servings.

By Nelle

Mama’s Homestead http://www.mamashomestead.com/