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Cream of Asparagus Leek Soup with Creme Fraiche

5 from 5 votes

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.

Prep Time: 5

Cook Time: 40

Total Time: 45

Yield: 5 servings (7 1/3 cups)

Course: Soup

Cuisine: American

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.

Nutrition

Calories: 141kcal, Carbohydrates: 20g, Protein: 7g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 14mg, Sodium: 476mg, Fiber: 5g, Sugar: 4g

- WW Points: 3

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