Asparagus Soup with Caramelized Leeks

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Author: Giangi Townsend

This asparagus soup recipe with caramelized leeks is smooth, comforting, and filled with delicate flavor.

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

US - Metric

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.

Notes

Blending Hot Soup Safely and Effectively

Blending hot soup can be tricky and potentially dangerous if not done correctly. Here are some tips to do it safely and effectively.

First, use a blender designed to handle hot liquids. Many blenders are not, and scalding liquids can cause the lid to blow off, posing a burn risk.

Therefore, always check your blender's instructions before blending hot soup.

If your blender can handle hot liquids, fill it no more than halfway and ensure the lid is on tight.

Start at a low speed and gradually increase to avoid splashing.

Lastly, consider using an immersion blender or stick blender.

These handy tools allow you to blend the soup directly in the pot, making the process safer and more accessible.

Giangi's Pro Tips

As you read the instructions, you may feel as if there are a few extra steps than you usually find in my recipes. However, trust me, they all work well in perfect order for you to have dinner on the table within 45 minutes.

Please start with the soup, as it is the longest to cook, 20 minutes.

I would not use arborio or Jasmine rice. Arborio will become glue, and jasmine will not have what it takes to give the soup a rich body.

I pureed everything in the Vitamix blender to eliminate any chunks. Do not forget to add the caramelized leeks, as they will give it a savory flavor. Do puree in batches.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.