Ingredients

How to make it

  • Place the asparagus in the cold water
  • Add the salt
  • Add the leeks
  • Bring slowly to the boil, covered
  • Add the vanilla and pepper to taste
  • Cook until the asparagus is nicely soft
  • Using an immersion blender, grind the asparagus to a fine pulp
  • Turn off the heat and allow the soup to cool for about ½ hour.
  • SLOWLY add the heavy cream, constantly stirring.
  • (The cooling period prevents the milk from cooking immediately or souring)
  • On low flame, reheat the soup before serving.
  • Garnish with a trace of heavy cream, as the illustration shows.
  • (Cooking this today; pics to follow!)
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Reviews & Comments 6

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  • aegeansea 5 years ago
    Sounds delicious! I know I will love this!
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    " It was excellent "
    chefperiwinkle ate it and said...
    CHEF ELAINE! Absolutely wonderful. I have always made this particular kind of soup with either shallots or onions, never LEEKS. It is truly delicious. Thank you, my good Chef friend. You are truly a CREDIT to our beloved profession!
    Chef P
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    " It was excellent "
    gapeach55 ate it and said...
    Sounds wonderful! Love asparagus.
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    " It was excellent "
    meals4abby ate it and said...
    Sounds wonderful!! Asparagus soup is so yummy and the addition of leeks and vanilla here really sparked my interest!! Thanks for yet another great recipe, Elaine!

    I sure hope you're doing well and that you are finally enjoying some well deserved warm weather!

    Nicky
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    " It was excellent "
    bear ate it and said...
    ooooh will make this for work if I can get a deal on the asparagus, although leeks are a bit pricey at the mo, interesting idea using the vanilla, does it have to be proper pure vanilla? or can I get away with essence!!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe love aspargus
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