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Asparagus Soup with Caramelized Leeks

Course Soup
Cuisine French
Keyword asparagus, leeks, soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories 209 kcal


  • 2 pounds asparagus 2 pounds asparagus
  • 2 leeks 2 large leeks, white and green separate, green part cut into small rounds, white part quartered and then each section thinly sliced, about 1 1/2 cup
  • ½ cup long grain rice (jasmati) ½ cup long grain rice (jasmati)
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1 sping tarragon 1 spring of tarragon or 1/2 teaspoon dried
  • 3 cups water 3 cups water
  • 4 cups chicken stock 4 cups chicken stock
  • salt salt
  • pepper pepper
US - Metric


  1. Remove the woody part of the asparagus stalk. Peel the remaining asparagus stalk and discard all peelings. Cut the tips and reserve them. Cut the remainder stalk into 1-inch length.

  2. In the pan of your pressure cooker, add 1 tablespoon butter and add the stalks chunks of the asparagus and the green part of the leeks. Sauté for 3 minutes and then cover with 3 cups of water and 4 cups of chicken stock. Add tarragon spring. Follow your pressure cooker instruction, close the lid, and set the timer for 20 minutes.

  3. Meanwhile in a small saucepan, bring 1 ¼ cup of lightly salted water to a boil. Stir in the rice and cover. Lower the heat and simmer for 13 minutes, or until the rice is almost done. Keep aside when done.

  4. In a large frying pan melt the butter over medium-high heat. Add the whites of the leeks and cook, stirring frequently, for 5 minutes or until they are nicely brown.

  5. Once the asparagus and leek soup in the pressure cooker is done, remove a ladle of the soup and place it in the skillet with the leeks to scrape up any brown bits.

    Transfer the content of the soup pot to a large blender, add the caramelized leek and puree them together well.

  6. Return them to the pan, add the cooked rice to it. Add the asparagus tips return to a boil. Lower the heat: simmer for 2 minutes. Season with salt and pepper.

Nutrition Facts
Asparagus Soup with Caramelized Leeks
Amount Per Serving
Calories 209 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 366mg16%
Potassium 790mg23%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 10g11%
Protein 12g24%
Vitamin A 2631IU53%
Vitamin C 19mg23%
Calcium 93mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.