This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.

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  • Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.

  • Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

Nutrition Facts

305.3 calories; 9.1 g protein; 43 g carbohydrates; 31.1 mg cholesterol; 437 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/06/2020
Mine was probably four stars because I didn't have leeks or shallots but it was good! I used one chopped onion instead. I had red potatoes, asparagus, and homemade chicken stick to use up, and used a teaspoon of Chicken Better Than Bullion paste to boost flavor, rather than a cube. I used a potato masher rather than food processor which was easy enough if you like some pieces rather than all pureed. Thankful for this recipe find! Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/06/2020
Mine was probably four stars because I didn't have leeks or shallots but it was good! I used one chopped onion instead. I had red potatoes, asparagus, and homemade chicken stick to use up, and used a teaspoon of Chicken Better Than Bullion paste to boost flavor, rather than a cube. I used a potato masher rather than food processor which was easy enough if you like some pieces rather than all pureed. Thankful for this recipe find! Read More
(1)
Rating: 5 stars
05/09/2019
so good! simple and delicous Read More
(1)
Rating: 5 stars
04/25/2019
This is truly delicious. Everybody raved on about how good it was. No need to change a thing. Thank you for the recipe. Read More
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Rating: 4 stars
05/26/2020
was good. I didn't use the water or cube, just straight chicken stock, didn't see the need for the same thing. Plus I added some peppers, mushrooms and onion for some body. I needs a bit of texture, so do not blend to fine. Some meat added would be good after blending I think like a sausage. was really good warmed up the next day. will make again Read More