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Cream of Asparagus Soup with Curry in black bowl garnished with fresh chives.
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5 from 6 votes

Cream of Asparagus Soup with Curry

Cream of Asparagus and Leek Soup with Curry makes a beautiful starter for an elegant late spring dinner or as part of a light lunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups and Stews
Cuisine: Indian
Diet: Vegetarian
Servings: 6

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 large leeks cleaned and trimmed, white and tender parts, coarsely chopped
  • 2 pounds asparagus tough ends trimmed, cut into 2-inch pieces, divided
  • 2 medium Russet potatoes peeled and cubed
  • 1-2 tablespoons curry powder to taste
  • 4 cloves garlic chopped
  • 4-5 cups chicken broth or vegetable broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste
  • Chopped fresh chives for garnish

Instructions

  • Reserve 12 nice asparagus tips for garnish. Prepare an ice bath. Bring a small pot of salted water to a boil. Add the asparagus and cook 5-10 seconds just to blanch it. Transfer to the ice bath to cool. Pat dry and set aside.
  • Heat butter and oil over medium-high heat. Add the ramps/leeks. Reduce heat to medium-low and cook 6-7 minutes or until softened. Add the asparagus and potato and saute briefly or until the asparagus turns bright green.
  • Add the curry powder and garlic and stir until the garlic is fragrant.
  • Add 4 cups of the chicken broth. Bring to a boil, cover slightly then reduce heat to medium-low. Cook 20 minutes or until asparagus and potatoes are very tender. Add the cream.
  • Using an immersion blender, puree the soup until smooth. Add additional chicken broth if the soup is too thick.
  • Season to taste with salt and black pepper.
  • Transfer to bowls and garnish with the reserved asparagus tips and chopped fresh chives.

Notes

SUBSTITUTIONS:
  • If you don’t have a source for ramps, use regular leeks. Onion, spring onion, or several bunches of scallions will also work.
  • If you’re not a curry fan, leave it out for a lovely Cream of Asparagus and Leek Soup.
TIP:
  • You can puree this soup in a food processor or blender.  However, an immersion blender is the easiest and safest way to puree anything, and you won’t burn yourself with hot liquids!
MAKE AHEAD:
  • Soup can be made 1-2 days ahead of time and refrigerated.  Reheat on the stovetop.
FREEZER-FRIENDLY:
  • Place in containers in the desired quantity.  Freeze for 2-3 months.
  • Thaw in the refrigerator.  Reheat on low heat in a saucepan on the stovetop, stirring frequently.  Often, cream soups can appear separated, but low heat and gentle stirring will help bring it back together.

Nutrition

Serving: 1 | Calories: 333kcal | Carbohydrates: 26g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 602mg | Potassium: 829mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1955IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 5mg