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Cream of Asparagus Soup with Frizzled Leeks

I get so excited when Spring comes around because it is also asparagus season! Mainly, because I love making asparagus soups, which are super tasty, creamy soup.

This classic, soup is French soul-food, and it is very easy to make. It is a great choice for entertaining guests, in asparagus season. This lovely, soothing, green soup is made without using heavy cream. So, it’s perfect for people looking for a light meal – it’s ideal for lunch or brunch.

Soups are often thought of as a Winter thing, but this Spring soup is a one-of-a-kind – the king of all soups, according to me. So, for all the soup lovers & asparagus lovers, who haven’t yet tried it, you must give it a try. You won’t be disappointed, I promise!

Seasonal Cannabis-Infused Asparagus-Dill Soup with Frizzled Leeks, and now with our Canna-oil?

Cream of Asparagus Soup with Frizzled Leeks

Prep Time 15 min Cook Time 50 min Total Time 1 hr 5 mins
Servings: 4



Off On

  1. 1. Combine Asparagus and Stock in a Pot

    Combine asparagus & stock in a medium pot. Boil covered, over medium-low heat, until asparagus becomes tender - about 20 min. Then, reduce heat to low.

  2. 2. Melt Cannabutter in Skillet

    Place a medium skillet over medium-low heat, and melt canna-butter. Add 1 cup of leeks & garlic, and cook until leeks become tender - about 7 - 9 min.

  3. 3. Combine Both Leek and Asparagus Mixture

    Combine leek mixture with asparagus mixture. Add half-and-half. Cook over low heat for about 5 min.

    Tip: Do not wash skillet after.

  4. 4. Turn Off Heat From Pot

    Remove pot from heat, and allow soup to cool slightly.

  5. 5. Add Canola Oil in Skillet

    Place skillet on medium heat, and add canola oil. When oil is warmed through, add remaining leeks - ½ cup - and cook until golden brown & crispy - about 2 - 3 min.

  6. 6. Remove Leeks

    Remove leeks, using a slotted spoon, to a clean, dry paper towel or dish towel, to drain.

  7. 7. Puree Soup

    Puree soup in a food processor or blender.

    Note: An immersion blender can be used, directly in the pot.

  8. 8. Pour Soup into Pot

    Pour blended soup back into pot, and warm it over medium-low heat.

  9. 9. Garnish Soup

    Garnish soup with frizzled leeks & lemon zest. Sprinkle with salt & pepper, before you serve it.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 200kcal
Calories from Fat 130kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 300mg13%
Potassium 250mg8%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 3g6%

Vitamin A 1000 IU
Vitamin C 10 mg
Calcium 50 mg
Iron 2 mg
Vitamin D 5 IU
Vitamin E 1 IU
Vitamin K 40 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.1 mg
Folate 50 mcg
Vitamin B12 0.1 mcg
Biotin 2 mcg
Pantothenic Acid 0.5 mg
Phosphorus 70 mg
Iodine 3 g
Magnesium 30 mmol
Zinc 1 mcg
Selenium 3 mg
Copper 0.1 mg
Manganese 0.3 mg
Chromium 2 mcg
Molybdenum 5 mg
Chloride 200 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Cream of Asparagus Soup with Frizzled Leeks by BMWO

Cream of Asparagus Soup with Frizzled Leeks recipe

Keywords: medium
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