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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
Cream of Asparagus Leek Soup with Creme FraicheKeeping 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
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.
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.
- 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.Â
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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
I added a medium russet potato (cubed) and a small diced yellow onion plus 8 garlic cloves instead of 2 cloves.
Just made this today and its absolute perfection !!!!! I squeezed some fresh lemon juice before serving .. Thank you so much Gina !!!Â
My 9 yo LOVES this and so does our entire family. One of our favorites!
What is meant by “32 oz container” in the ingredients list? Is this literally a 32 oz container, or is this meant to be 32 oz of a particular ingredient – I’m confused!
Wait, I get it! It’s 32 ounces of broth plus another cup worth of broth. Okay!
I love this recipe and am going to make the soup today. I was wondering if I could add avocado ti it right before blending. What do you think, Gina?
This was DELICIOUS! Making a 2nd batch. Has anyone tried freezing this??
I made this today for lunch and LOVED it! It's super easy to make and makes quite a bit! Definitely is a new family favorite! 🙂
This was unbelievable!
Making it again tonight – its terrific even my 8 year old gobbles it up!