Friday, April 8, 2011

Creamy Asparagus Leek Soup

This is a crazy time of year. Sometimes you wake up thinking Spring is here, and the next morning snow is back. The nice thing is that it is not as cold, and the snow melts quick. So my point is that it can still be a good time to make soup. I think soup is good all year. (I have a few kids who think otherwise.) This a delicious creamy soup . I made it yesterday when my daughter Britney came over, and we both really enjoyed it. It has a lot of vegetables loaded into it as well. :) Yum! It tasted so wonderful for lunch today as well.

1 T olive oil
2 leeks washed and sliced into 1/4 slices
1 large yellow onion chopped
3/4 tsp sea salt
3-4 garlic cloves minced
1 sweet potato peeled and chopped small cubes
1 bunch of asparagus chopped in small pieces
4 1/2 C water
1/4 to 1/2 C fresh parsely chopped in small pieces
2 tsp dried basil
1 tsp thyme
2 tsp rosemary
salt and pepper to taste
(any other spices you want)
2 T cream *Optional


1. Heat 4-qt soup pot over med heat and add oil.

2. Pour into the pot leek, onions, and salt and saute for 5 min. Until the onion turns clear.

3. Add the garlic and stir well. Cook another minute more.

4. Add the potato, water, herbs, and asparagus cover the pot, and bring to a boil. Reduce heat, and let simmer for 20 min.

5. Pour the soup into a blender. Blend it 1 cup at a time till it is creamy! Continue until it is all creamy. I then added 2 T of Cream to make it even more smooth and creamy. Blend the whole amount at one time. It is optional you don't have to add the cream.

6. Then pour back into the pot and heat the soup up again. Serve nice and hot!

A great way to eat a lot of vegetables! :)

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