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Cream of asparagus leek soup, leeks being a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups. The combination brings a wonderful subtle flavor and a creamy delicious finish.
Cream of Asparagus Leek Soup with Creme Fraiche
Keeping things green today in the spirit of St Patrick’s Day! More of my favorite creamy soups are Dad’s Creamy Cauliflower Soup, Creamy Carrot Ginger Soup, and Instant Pot Tomato Basil Soup.
My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!
Creme fraiche is a wonderfully creamy addition to the soup that is a bit thinner than sour cream and just compliments the flavors of the veggies so well.
Variations of Creamed Asparagus Soup:
- If creme fraiche is not available near you, you can swap it for sour cream or even Greek yogurt
- If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!
More Soup Recipes You Might Like:
- Cream of Broccoli Soup
- Potato Leek Soup
- Carrot Ginger Soup
- Cheddar Corn Chowder with Bacon
- Dad’s Creamy Cauliflower Soup
Cream of Asparagus Leek Soup with Creme Fraiche
3
Cals:141
Protein:7
Carbs:20
Fat:5
Fiber:5
Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.
Course: Soup
Cuisine: American
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
WW Points
Yield: 5 servings (7 1/3 cups)
Ingredients
- 2 lbs asparagus , 2 bunches tough ends snapped off
- 1 tbsp butter
- 4 leeks , white and pale green only, halved lengthwise, sliced thin
- 2 cloves garlic , minced
- 32 oz container + 1 cup Swanson reduced-sodium chicken broth
- 2 tbsp Creme Fraiche
- kosher salt and fresh pepper to taste
- optional chives for garnish
Instructions
-
In a large heavy pot, melt better over medium-low heat.
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Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes.
-
Add garlic and cook 1 minute, or until fragrant.
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Chop the asparagus into 2-inch pieces.
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Add to the pot with the leeks.
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Add the broth and bring to a boil.
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Cover and cook about 20-25 minutes or until asparagus is very tender.
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Remove from heat and puree until smooth with a blender.
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Adjust salt and pepper, to taste.
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To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.
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Nutrition
Calories: 141 kcal, Carbohydrates: 20 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1.5 g, Cholesterol: 14 mg, Sodium: 476 mg, Fiber: 5 g, Sugar: 4 g