Wednesday, March 7, 2012


This soup was a hit. A big one. With all of us, even the veg-hating Emmett! Homemade Cream of Leek and Asparagus. Mmm.

I can imagine that this would be wonderful with local, fresh, spring asparagus, but it's still winter here so I had to make do with some South American stuff.

It'll make 4 good sized adult servings.

What you'll need:

  • a huge bunch of asparagus (costco sized) or 2 regular sized bunches
  • 1 leek, washed and chopped
  • Butter
  • 6 cloves garlic, chopped
  • 1/4 cup flour
  • 1 cup cream. Yup. It's a Cream soup.
  • 4+ cups homemade or box chicken stock.

Saute the leek and garlic in a whole lotta butta. Like 60g or half a stick. Once they are soft, bung in your chopped up asparagus. Trim off the yucky hard bits down near the bottom. Put a lid on and saute for about 5 mins, then add your flour and stir well. Gradually add 4 or 5 cups of stock, stirring well in between additions. Make sure the asparagus is well covered but not swimming. Now simmer for about 10 mins, until the asparagus is tender, but still nice and green (do not over cook!). Now puree it with an immersion blender or decant into a regular blender. Add you cream, corect your seasoning with salt and pepper and swoon. Don't let it boil once you've added the cream.

This was even better the next day.

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