asparagus soup

My mom sent me this soup recipe and it is out-of-this-world delicious.  I’m already planning on buying ingredients so I can make it for the freezer for post-baby.  Also proof of its awesomeness: Leo put down a whole bowl in a blink.  He’s normally a little choosy about soups and only eats half of what he’s served, but he gobbled this up!


Asparagus Soup

  • 3 leeks, cleaned and the white and pale green parts diced
  • 1/4c. olive oil (some really good glugs from the bottle)
  • 4lg. garlic cloves (but the more the merrier)
  • 8c. water
  • 8c. vegetable broth
  • 1t. salt
  • 1 1/2-2lbs. asparagus, cut into 1/2″ pieces
  • 1c. brown rice

Saute leeks and garlic in olive oil over medium heat for 5 minutes, until leeks start to get tender and translucent.  Add the remaining ingredients.  Bring to a boil.  Reduce heat to a vigorous simmer and cook uncovered for 90 minutes, until liquid has reduced down by about a third.  Puree soup completely.  Adjust salt as needed.  Serves 4-6.



2 thoughts on “asparagus soup

  1. I’ve been on an asparagus binge lately (the ones we’re attempting to grow in our garden can’t come soon enough….. just gotta wait 3 years to cultivate womp womp) so I am definitely trying this! How much did it yield?

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