Keeping things green today in the spirit of St Patrick's Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.
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 wonderfully creamy, and a bit thinner than sour cream. If that's not available near 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!
Creamy Asparagus Leek Soup with Creme Fraiche
Servings: 5 • Size: about 1 1/2 cups • Points +: 4 pts • Smart Points: 2
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4 g
Sodium: 476 mg (without salt) • Cholest: 14 mg
- 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
In a large heavy pot, melt better over medium-low heat. 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.
Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.
To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.
Makes 7 1/3 cups