Search thousands of recipes reviewed by home cooks like you.

Asparagus Soup II

Asparagus Soup II

Kevin Ryan

Kevin Ryan

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MOLSON7
34

MOLSON7

8/27/2003

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.

Sue
22

Sue

3/29/2006

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...

1944
18

1944

12/30/2007

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 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.

Similar recipes