This recipe took a little bit longer than I first expected, but it was well worth the work! Next time I hope to add more asparagus after the soup is pureed as did the other reviewer. I ended up adding more herbs as well as crushed red pepper for a bit more flavor. I also used veggie broth and almond milk to make the soup vegan. It tasted great with a lil soy yogurt on top!
Leek, Asparagus & Herb Soup
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color.
9 Reviews for Leek, Asparagus & Herb Soup
I was thrown by that 10 cups of potatoes also. Just assumed it meant 1 though. I like my soup with a bit more body, so I kept the asparagus tips intact and added them after pureeing the soup. I also used skim milk, and it turned out good, although a bit of work.
I absolutely love this soup. I've made it quite a bit, and the only things I change are to add more dill and crushed red pepper. Sure, it's a bit of work, but the soup is delicious! I freeze some in double portions and eat it throughout the month. I grab a few multi-grain crackers and settle in for a yummy lunch.
I think this soup turned out really good! My 6 year old and my 18 month old couldn't get enough of it! Instead of feeding her with a spoon, I just stuck a straw in it! I used regular peas instead of snow peas and I used vitamin D milk. I think this is a recipe you can feel proud feeding your family!
This soup was pleasant, but I found it to be quite a lot of work for the end result. I used a broth made from powdered Voque Veggie Base (a wonderful organic broth base with no added salt!). Even though we don't eat much salt, I found that I had to add 1 teas. to perk up the flavors. I had some leftover pesto on hand, so I added about 3-4 T. to the soup, and that helped. Not sure I would make it again - so many better ways to eat asparagus.