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?
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!
Here’s my go-to recipe for this beautiful, soothing asparagus soup:
- 3 chicken or vegetable stock
- 4 teaspoons cannabutter
- 1¼ rinsed asparagus with tough stems removed and cut into pieces (1-inch)
- 1 chopped garlic clove
- 1½ thinly slicked leeks
- ½ cups half-and-half
- ½ cups canola oil
- 1 tablespoon lemon zest (freshly grated)
- white pepper and salt as per your preference
- 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. 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. 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. Turn Off Heat From Pot
Remove pot from heat, and allow soup to cool slightly.
- 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. Remove Leeks
Remove leeks, using a slotted spoon, to a clean, dry paper towel or dish towel, to drain.
- 7. Puree Soup
Puree soup in a food processor or blender.
Note: An immersion blender can be used, directly in the pot.
- 8. Pour Soup into Pot
Pour blended soup back into pot, and warm it over medium-low heat.
- 9. Garnish Soup
Garnish soup with frizzled leeks & lemon zest. Sprinkle with salt & pepper, before you serve it.
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
