Franken-soup (Leek and Asparagus Soup) Results

Well, I did have a big green mess in my kitchen, but it was mostly due to the fact that I do not own an immersion blender. One is not required for the soup, but after making it, I would recommend it. This soup is much better when it has a smoother texture. So, not only did I use a blender to mix the soup up in batches once (a second bowl, blending a couple cups at a time and back into the pan), I actually did it twice. After tasting it and feeling that it needed just a little more blending time to give it that silky taste and really hit the mark.

The soup had great flavor combination of asparagus, leeks and spinach to name a few ingredients. My family really loved the crunchy leek topping – think crispy onions, but not from a can. It lent a nice light crunch and a bit of an onion and salt taste that blended very well with the smooth veggie soup.

If you’re wondering, the soup color was a very light mint green, much like the unnatural color in the recipe photo I mentioned in a previous post.

This is a make again recipe. If you love asparagus soup or just want to try a great new soup this fall, give it a try. Let me know if you have the same mess I had, or if you might let me borrow your immersion blender next time. Enjoy!

Adapted from a Williams-Sonoma Leek and Asparagus Soup recipe

Ingredients:

2 tbsp unsalted butter

2 tbsp canola or vegetable oil

4 to 6 medium leeks, white and light green portions, cleaned, halved lengthwise and cut crosswise into slices1/4" thick (reserve 1 cup for fried leek garnish)

1/2  tsp dried thyme

6 cups chicken broth

1 medium russet potato, cleaned, peeled and cut into large diced chunks

1 1/2 to 2 lbs asparagus, tough ends trimmed, spears coarsely chopped

1 cup frozen spinach, thawed and drained

1 1/2 cups half and half

Kosher salt, 1/4 tsp, plus more to taste

Black pepper

Directions:

1.    In a big soup pot melt 1 tbsp of butter and 1 tbsp of oil over medium heat. Cook the reserved cup of leeks and 1/4 tsp salt and sauté until the leeks are crisp, about 8 minutes. (I walked away at 6 minutes and they still looked light green, returned around the 10 min. mark and some were going black, so watch these and take them off around 8 mins.) Transfer the fried leeks to a paper towel-lined plate.

2.    Use the same pot and melt 1 tbsp butter and 1 tbsp oil over medium heat and add the rest of the leeks and the thyme to the pot.

3.    Reduce heat to low, cover and cook, stirring occasionally, until the leeks are softened, about 10 mins.

4.    Add the broth and potato, increase heat to medium-high, cover and bring to a boil.

5.    Reduce heat to medium-low and simmer until the potato is tender, about 12 mins.

6.    Add the asparagus, cover and cook until the asparagus is bright green and tender, about 6 mins.

7.    Stir in the spinach and cook until hot, about 4 mins.

8.    Using an immersion blender, or a very large stand blender, puree the soup until smooth.

9.    Add the half and half, season with salt and pepper and stir to combine.

10. Ladle the soup into bowls, garnish with the fried leeks (I kid you not, these really punch up the soup), and serve immediately.