Asparagus Soup II

Asparagus Soup II


"This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!"


servings 141 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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  1. In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  2. In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  3. Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  4. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
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  1. 15 Ratings


I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.

This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn't believe there was this much flavor without any milk or cream. Delicious...

I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mi...

sorry Kevin but the flavor was very disappointing---wasn't identifiable as asparagus

At first the recipe was confusing. Once figured out was okay. Excellent soup! We used brown rice. Even the children liked it. Thank you.

Delightful for someone who can't tolerate milk. Excellent flavor.

Asparagus was on sale at the local supermarket and I made this soup tonight. Family thought it was "the bomb" asking if there was cream in it! Only thing I left out was the lemon juice and I rep...

A great recipe. The rice makes it thick and it has a creamy texture even though there is no milk or cream in it, which I prefer. I didn't strain the soup but blended it with a stick blender un...

my husband loves this soup! i put 1 whole lemon's juice and added more rice for a thicker consistency. turned out perfect! also this is great because i am lactose intolerant and this soup ta...