Delicious leek asparagus zucchini soup easy recipe
This is the recipe for a soup made with zucchini and asparagus along with leek and is very easy to make and super delicious. Simple and comforting, it is difficult to deny a bowl of homemade vegetable soup.
delicious leek asparagus zucchini soup
This Creamy Asparagus, Leek, and Pea Soup is a terrific springtime variety; it is silky smooth with just a touch of cream and loaded with healthful spring vegetables.
This Creamy Asparagus, Leek, and Pea Soup pair well with a toasted goat cheese sandwich and a glass of white wine for a light spring meal.
EFFECTIVENESS OF THIS RECIPE
Asparagus, leeks, and peas (frozen is okay) are three of the most classic spring vegetables, and when pureed, they create a tasty and nutritious soup.
It is easy to prepare a pot of soup.
It may be made in advance (it also freezes well) and heated quickly for a handy lunch or dinner.
Asparagus is obviously the primary attraction. If you're searching for a spear, you should aim to get one that is not too thick. If you could discover spears that were a little thicker, that would also work. Maybe the cooking time may rise somewhat.
In this meal, the aroma of springtime leeks is featured prominently. Grown on sandy soil, they are often rather filthy throughout.
The quickest way to do this is to split the leeks in half along their length and then thoroughly rinse them under running water, being ccarefulto remove any dirt from the crevices.
Complete the array of vegetables with frozen peas. Freshly selected green peas are preferable for this recipe, although fresh or frozen peas would do in a hurry.
The soup has a thick liquid basis, often chicken or vegetable broth. However, if you are a vegetarian or vegan, a delicious vegetable broth would suffice.
Thyme imparts a flavor similar to that of a fresh, green herb.
The soup is thickened to perfection with just a few tablespoons of flour.
The acidity and brightness of the lemon juice is perfect.
To add a hint of richness without overpowering the meal, a dab of heavy cream is sufficient.
Last but not least, a sprinkle of cayenne pepper gives the perfect amount of mild spice and elegantly completes the dish.
A DIRECTION FOR MAKING THIS DISH
delicious leek asparagus zucchini soup recipe
To begin, trim the woody ends off the asparagus stalks. Reduce the remaining food to bite-size pieces.
Only the white and light green portions of leeks should remain after trimming. Leeks should be halved lengthwise and carefully cleaned under running water, paying particular attention to the crevices between the layers. Slice the leeks thinly.
Two tablespoons of the butter should be melted over medium heat in a large saucepan. Half a cup of the most appealing asparagus tips should be removed and placed in the pot along with a tablespoon of water.
Cover and steam asparagus tips for 2 minutes, or until bright green and tender. Remove the cover and simmer the asparagus for a further minute, or until the desired softness is achieved. (If your asparagus is very thick, this procedure may take longer.) On a serving dish, sprinkle coarse salt. Set aside for garnishing purposes.
Add the additional two tablespoons of butter. After the foaming has subsided and the butter has melted, add the leeks, thyme, and a pinch of salt. Over medium heat for roughly 5-6 minutes, or until the leeks are tender and beginning to brown. Add the flour and continue cooking, stirring regularly, for an additional minute.
Along with the broth, add two cups of water and the remaining two asparagus stalks. Bring the liquid to a boil, then reduce it to a simmer. For about seven minutes, or until the vegetables are crisp-tender. Add the frozen peas, then turn off the heat.
Blend the soup in batches until the desired consistency is reached. Add cayenne, lemon juice, and heavy cream to the pan, and season with these ingredients.
flavor and salt as desired (you will definitely need more to really bring out the best in this soup). A few asparagus stalks should be sprinkled on top of each dish.
WISE ADVICE
Scrub the leeks well before using them! They may be rather dirty, and as I said before, if you don't wash them well, you'll end up with muddy soup. Nobody wants for this to transpire. Cut the leeks in half along their length and carefully rinse them under running water, ensuring to get in between the layers.
Be careful to purée hot liquids safely if you want to do so. Hot liquids should not be placed in a blender, since the quick expansion will cause the lid to fly off and soup to flow everywhere.
In order to prevent this: (1) Pour the soup into the blender until it reaches about half of the container's height, then cover the appliance. Before turning on the blender, cover the lid with a dish towel and secure it with one hand.
Add salt to your liking. I can guarantee that extra salt will be necessary to complete this soup. The absence of seasoning will likely result in a taste that is bland or unpleasant.
delicious leek asparagus zucchini soup ingredients
There is no way to know how much salt to add until the dish has reached perfection. Make careful to test everything till you find the solution.
- Ingredients
- 2 large leeks with white and light green parts only
- 2 pounds asparagus woody bottoms trimmed and chopped into one-inch lengths
- 1 tablespoon plus 2 cups of water divided
- Coarse salt
- 2 teaspoons chopped fresh thyme
- 3 tablespoons unsalted butter divided
- 3 tablespoons flour
- 4 cups chicken or vegetable broth
- ½ cup frozen peas no need to defrost
- 3 tablespoons cream
- 2-3 tablespoons lemon juice
- Cayenne pepper
Instructions
Halve the leeks along their length and trim the ends. Wash the leek well under running water, being careful to get in between the layers (they can be very dirty). On a cutting board, cut in half to get bite-sized pieces.
Over low heat, melt 1 tablespoon of butter in a large Dutch oven. Add 1 teaspoon of water and a handful of asparagus tips (about half a cup in total). Cover and steam asparagus tips for 2 minutes, or until bright green and tender.
Remove the cover and heat for a further minute, or until the veggies are tender. Reduce the heat if the butter starts to burn on the bottom of the pan.
If the asparagus spears you bought were on the thicker side, you may need to cook them for longer. Remove the asparagus tips and season them with coarse salt; save for garnish.
The Dutch oven requires two teaspoons of more butter. Add the leeks, thyme, and 1 teaspoon of salt to the pan in which the butter has melted after the foaming subsides. Prepare the leeks and thyme by sautéing them for 5 to 7 minutes in the butter, or until the leeks are soft and beginning to brown.
Add the flour and cook for another minute, stirring regularly.
Add the remaining asparagus to the remaining asparagus, broth, and 2 cups of water. Bring the liquid to a boil, then reduce it to a simmer. For about seven minutes, or until the vegetables are crisp-tender.
(The time required will depend on the thickness of the asparagus stems. Thicker objects will need more time. They should be evaluated for tenderness before consumption. After the addition of the peas, switch off the burner.
Blend the soup until completely smooth in three consecutive batches. Mix in two tablespoons of fresh lemon juice, half a cup of heavy cream, and a dash of spicy sauce.
Add as much salt and lemon juice as you like. Before serving, garnish each portion with a few of the asparagus tips that were kept aside.
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