• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 cup leek, finely chopped (white and pale green part)
  • 1 garlic clove, minced
  • 2 tbsp unsalted butter
  • 1 lb asparagus, cut into 1" pieces
  • 1 1/4 cups chicken broth
  • 1/3 cup sour cream
  • salt & pepper to taste


  • In a saucepan saute the leek and the garlic in the butter until the leek is softened. Add the asparagus and broth. Cover and simmer the mixture for 8 - 10 mins, or until the asparagus in tender. Puree the mixture in a blender in small batches keeping 1/4 cup aside. Whisk in the sour cream gently and season. Cook the soup over low heat until heated through. Do not let boil. Toss in reserved leek & asparagus mixture.

Categories: Soup  Soup  Stove  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved