Creamy Asparagus Soup with Peas and Leeks Recipe
This asparagus soup recipe is a perfect spring dinner or side dish, made with fresh asparagus, peas, and leeks. It’s vibrant, nourishing, and flavorful, and can be enjoyed with or without cream for a creamy or lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 tablespoons unsalted butter
- 3 small-medium leeks, white and light green parts only, or 1 medium yellow onion, chopped
- 1¼ teaspoons sea salt
- Freshly ground black pepper, to taste
- 2 bunches asparagus (2¼ pounds), trimmed and chopped
- 2 garlic cloves, grated
- 4 cups vegetable broth
- 2 fresh thyme sprigs, bundled
- 1 cup frozen peas
- 1½ tablespoons fresh lemon juice
- ¼ to ½ cup heavy cream (optional)
For Serving
- Heavy cream, for drizzling
- Sautéed asparagus tips
- Chopped fresh dill or chives
- Extra-virgin olive oil, for drizzling
- Freshly ground black pepper, for garnish
Instructions
- Sauté the leeks: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped leeks, ¾ teaspoon sea salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 to 10 minutes until the leeks are soft but not browned. Reduce heat if necessary to prevent browning.
- Simmer vegetables: Add the chopped asparagus, grated garlic, vegetable broth, and fresh thyme sprigs to the pot. Bring to a simmer and cook for 20 minutes until the asparagus is tender.
- Add peas and finish cooking: Stir in the frozen peas and cook for an additional 2 minutes until heated through.
- Blend the soup: Remove the pot from heat and let cool slightly. Remove the thyme sprigs. Carefully transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.
- Season and add cream: Stir in the remaining ½ teaspoon sea salt, fresh lemon juice, and the optional heavy cream. Adjust seasoning to taste with additional salt and pepper if desired.
- Serve: Ladle soup into bowls. Drizzle with heavy cream, top with sautéed asparagus tips, chopped fresh dill or chives, a drizzle of extra-virgin olive oil, and sprinkle with freshly ground black pepper. Serve warm.
Notes
- Nutrition facts are calculated based on 1/4 of the recipe using 1/4 cup of cream.
- Sodium levels may vary depending on the brand of vegetable broth used.
- You can omit the cream for a lighter, dairy-free version.
- Sautéed asparagus tips add a nice texture and garnish but can be omitted if preferred.
