Asparagus and leeks are both available in April and May when there is little else ready for eating. See our guide on how to grow leeks.
Combined together they make a healthy, light, creamy tasting soup good for adults and children.
Ingredients – Asparagus & Leak Soup
- 3 leeks (600g)
- 700g asparagus
- 1 small potato
- Olive oil
- 750ml stock
Provides soup for four people. Serve with fresh bread.
How To Make The Soup
Asparagus spears are best picked when young. If you want to use up taller, thicker spears in a soup, it may be worth peeling or shaving them before cooking. The asparagus is prepared by thoroughly cleaning and chopping into 5cm or 2 inch lengths.
Leeks are a very hardy vegetable that mature and swell with the spring rain. Leeks should be dug up and thoroughly cleaned – it is common for soil to be trapped within the layers of skin.
Once the leeks are washed and the upper leaves cut away, they can be roughly chopped. A final wash and rinse should remove any remaining dirt.
The soup also uses a small potato, chopped into small pieces, for flavour and to help thicken the soup, and about 750g of vegetable stock (or a little more if you like a thinner soup).
The first step is to sweat the leaks to sweeten them. Pour some olive oil in a pan, add the leaks, cover with a lid, and cook over a medium heat. Regularly stir the leaks to prevent them sticking. After five to ten minutes the leaks will be ready – taste for sweetness. If the leeks are crunchy they need a little more cooking.
Next, all the remaining ingredients are added to the pan – the vegetable stock, asparagus, and potatoes.
The mixture should be returned to the boil, and then left to gently simmer over a low heat for a further 15 minutes. Cooking is complete when all the vegetables are soft – almost crumbly – when touched with a fork.
The next stage is to liquidise the soup with a blender. For a more liquid soup without bits, the mixture can be strained through a sieve. This gives a fine soup with a delicate flavour.
The ingredients provide soup for four hungry people, recommended to serve with fresh bread.
For more recipe ideas you may like to see our article on allotment recipe books.
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