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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

Ingredients

  • 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

Instructions

  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.