Asparagus Soup with Caramelized Leeks
Asparagus soup with caramelized leeks. I savory soup that bring out all the flavors of spring in a pot and it is light and healthy.
Ingredients
- 2 pounds asparagus
- 2 large leeks, White and green separate, the green part cut into small rounds, the white part quartered and then each section thinly sliced, about 1 1/2 cup
- ½ cup long grain rice (jasmati)
- 2 tablespoons unsalted butter
- 1 sping tarragon, or ½ teaspoon dried
- 3 cups water
- 4 cups chicken stock
- salt
- pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Calories: 209kcal | Carbohydrates: 24g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 366mg | Potassium: 790mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2631IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 6mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.