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Asparagus and Leek Soup

Fresh asparagus and mild leeks blend into a smooth, delicate soup. Potato and low-fat milk create creaminess while lemon adds a bright finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: dinner, lunch, Soup
Cuisine: French
Calories: 110
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 medium leeks white and pale green parts sliced
  • 2 garlic cloves minced
  • 1 small potato peeled and diced
  • 1½ asparagus trimmed and chopped
  • 4 cups low-sodium vegetable broth
  • 1 cup low-fat milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped chives or parsley

Method
 

  1. Heat the olive oil in a large pot, add the sliced leeks, and cook for 5 to 6 minutes until soft.
  2. Stir in the garlic and cook for about 30 seconds without allowing it to brown.
  3. Add the potato, vegetable broth, salt, and black pepper, then simmer for 8 minutes.
  4. Add the asparagus and continue cooking for another 7 to 9 minutes until tender.
  5. Blend the soup carefully until smooth, adding a small amount of extra broth if needed.
  6. Stir in the low-fat milk and lemon juice, then warm gently without boiling.