Ingredients

How to make it

  • Melt the butter in a large stew pot.
  • Add the leek and potato. Stir until coated with butter
  • Cover and cook over low heat for 10 min, stirring occasionally
  • Dissolve stock cubes in boiling water and add to pot
  • Cut the tips off of 1/3 of the asparagus spears and set the tips aside
  • Add all the asparagus spears, including ones without tips, to the pan.
  • Bring to a boil and simmer for 10 minutes
  • Puree the soup with a hand blender
  • Add 2/3 of the cream and the asparagus tips
  • Reheat, but do not allow to boil
  • Serve with a swirl of the remaining cream and sprinkle with t a few of the roasted pine nuts

Reviews & Comments 6

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    " It was good "
    ThiaPlum ate it and said...
    Added tarragon..... Easy, quick, the family liked it and we will have this one again. Thank you.
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    " It was excellent "
    bluewaterandsand ate it and said...
    I agree, this is an incredible recipe!
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    " It was excellent "
    momo_55grandma ate it and said...
    just a all aroound good recipe thanks
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    " It was excellent "
    crabhappychick ate it and said...
    Leek and potato soup - cold OR hot - is one of my husband's and my favorites. Now how can you go wrong with adding asparagus?! I'd give this two 5's if I could. Mmmmm.
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    " It was excellent "
    ruskingirl ate it and said...
    This sounds wonderful. I love the idea of having something like this is the freezer ready to go. It's a keeper!
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  • tippystclair 6 years ago
    Thanks so much! Glad you will enjoy it!
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    " It was excellent "
    chefmeow ate it and said...
    This sounds incredible. I just had lunch this week at a culinary school in downtown Dallas, this was one of the things the kids served and it was incredible. So glad to have the recipe. Great post, you've got my 5.
    Was this review helpful? Yes Flag

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