Cream of Asparagus Leek Soup with Creme Fraiche

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. The combination brings a wonderful subtle flavor and a creamy delicious finish.

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.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.

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.

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!

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.

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.

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Cream of Asparagus Leek Soup with Creme Fraiche

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.

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

Directions:

  1. In a large heavy pot, melt better over medium-low heat.
  2. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes.
  3. Add garlic and cook 1 minute, or until fragrant.
  4. Chop the asparagus into 2-inch pieces.
  5. Add to the pot with the leeks.
  6. Add the broth and bring to a boil.
  7. Cover and cook about 20-25 minutes or until asparagus is very tender.
  8. Remove from heat and puree until smooth with a blender.
  9. Adjust salt and pepper, to taste.
  10. To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish. 

Nutrition Information

Yield: 5 servings (7 1/3 cups), Serving Size: about 1 1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 4
  • Calories: 141 calories
  • Total Fat: 5g
  • Saturated Fat: 1.5g
  • Cholesterol: 14mg
  • Sodium: 476mg
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sugar: 4g
  • Protein: 7g
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