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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Soups and Stews
Cuisine: Indian
Diet: Vegetarian
Servings: 6
- 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
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.
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.
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