Asparagus Leek Soup
Total TimePrep: 25 min. Cook: 35 min.
Makes16 servings (4-1/2 quarts)
Absolutely amazing! Followed recipe as written. I made my own veggie stock using the regular cast plus the trimmings from the leeks and asparagus. On point!
I originally encountered this dish at a local French bakery and would purchase it several days a week at $7 a bowl so you can imagine my excitement when I found the recipe. It's perfect. Taste just like the bakery's version. I add more butter and cream than what the recipe calls for tho ..... and usually just drink the broth. It's totally AWESOME. THANK YOU!
This soup is delicious! It took a little time to chop everything up but very worth it. It is a keeper!
Made this soup during our recent "snow event" & we're lovin' the tasty, warm feeling of good , old fashioned comfort food. Excellent, and we made it even more delicious by adding a couple more handfuls of spinach than what were called for. YUMMY!!!
This is my families favorite soup recipe. AWESOME!!!
I have made this recipe more than once. I prefer canned asparagus at the end, since I don't like the crisp. The last time I made this I was out of asparagus; instead I put in some sliced fully cooked chicken sausage (roasted red pepper with onions and asiago flavor) and some sauted sliced portabellos. This made it yummy and hardy. You can really do a lot of different things with this soup since the base flavor is so good!
This looks delicious, but what should I do if I don't have a dutch oven?
My husband loved the recipe. The leeks were kinda of scary at first but rinse them well and be sure to get inside the leaves. I cut the recipe in half and tried freezing some without the cream. Will add the cream when reheating.
Have made it several times and get requests for it
When I can't find asparagus, I substitute broccoli. Either way it's delicious.