Ingredients
Scale
- 2 tablespoon butter
- 2 leeks, white and light green parts only, roughly chopped (about 3 cups)
- ½ teaspoon dried thyme
- 2 tablespoon all purpose flour
- 2 lbs of asparagus (2 bunches), tough ends removed and cut into 2 inch pieces
- 4 cups chicken stock
- ½ cup heavy cream
- ¼ teaspoon ground black pepper
- Salt to taste
Instructions
- Cook leeks: Add butter to a large pot or dutch oven over medium heat. Once butter is melted add the leeks and thyme and cook for five minutes until leeks are softened.
- Add flour and stock: Sprinkle flour over the leeks and stir continuously for 1 minute until incorporated. Add the chicken stock to the pot and bring to a boil.
- Add asparagus: Add the asparagus, cover and simmer for 2-4 minutes until the asparagus is bright green and tender.
- Blend: Remove the pot from the heat. Working in batches, purée soup in a blender until smooth.
- Finish and serve: Return puréed soup to the pot and add heavy cream and pepper. Taste for additional salt before serving.
Notes
Store soup in an airtight container in the refrigerator for up to four days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 187
- Sugar: 5.7 g
- Sodium: 622.8 mg
- Fat: 9.6 g
- Carbohydrates: 13.9 g
- Protein: 8 g
- Cholesterol: 26.3 mg