Cream of Leek and Asparagus Soup

About

Preparation is easy and straightforward once you have washed the leeks which adds a good half hour to the culinary adventure. Using NEOVA cookware cut the cooking time by half, so for me it leveled off time-wise. The other exciting feature is finding asparagus and leeks at the same time. This proved to be somewhat difficult where I live which makes the soup a seasonal fare (whenever asparagus is in season). I couldn’t find asparagus, so I increased the quantity of celery. You have to live with gusto, after all.

I didn’t have fresh parsley so dried parsley was used. However, to make up for it, I added fresh tarragon from my garden. I am not on speaking terms with salt, so needless to say that only a minute quantity of black pepper was allowed in the soup.

All other ingredients were as suggested and cooking instructions were followed religiously. The result is a creamy, delicately flavoured soup which is very satisfying on its own or as a prelude to a “garganuesque” feast. I must say, it tasted even better on the following day. This seems to be a fundamental rule for vegetarian dishes: let them rest and the flavours blend overnight.

Highly recommended with or without asparagus. I intend to include it in my regular weekly menus.

Ludmilla – Tester

Yield: 8 Servings

Ingredients

Directions

1. Heat the oil in a large soup pot.
2. Add the onions and celery and sauté over moderate heat until the onions are golden.
3. Rinse leeks well and chop.
4. Trim the tough white bottoms off the asparagus stalks. Scrape the skin from the bottom half of the stalks and cut them into 1-inch pieces. set aside the tips and add the remaining pieces to the soup pot along with the leeks, potatoes, dried herbs.
5. Add just enough water or stock to barely cover. Bring to a boil, then lower heat and simmer, covered, until the vegetables are tender, about 20-25 minutes.
6. Purée the soup in batches and return to the soup pot.
7. Return to low heat. Stir in the parsley and enough milk to achieve a slightly thick consistency.
8. Season to taste with salt and pepper.
9. Simmer over very low heat for 10 minutes. If time allows, let the soup stand for several hours off the heat, or, if making ahead, let cool and refrigerate until needed.
10. Just before serving, steam the reserved asparagus tips until bright green and crisp tender. Stir into the soup and serve.

Editor’s Notes

1. To make this a a paleo-friendly soup replace the soymilk with unsweetened cashew milk or cream. If you want to use a cashew cream but cannot find this in your local health food store you can make your own by blending cashews (soaked overnight) with water. The kitchen.com has detailed instructions for making a cashew cream.
2. Although not called for in the recipe, the above feature photo shows the soup served with bread. If you are on a gluten-free, grain-free, or paleo diet be sure to use bread compatible with your diet or serve the soup without it.
3. Consider using frozen asparagus if fresh is not seasonally available in your area.
4. A hand blender would make it easier to purée this soup as it could be done right in the pot.

Source

This recipe was found on Usenet many years ago. The original source is unknown.