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5.0 from 3 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 209 kcal
Course: Soup
Cuisine: French

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

    Cup of Yum
  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 Information

Calories 209kcal (10%) Carbohydrates 24g (8%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 22mg (7%) Sodium 366mg (15%) Potassium 790mg (23%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2631IU (53%) Vitamin C 19mg (21%) Calcium 93mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 209

% Daily Value*

Calories 209kcal 10%
Carbohydrates 24g 8%
Protein 12g 24%
Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 366mg 15%
Potassium 790mg 17%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 2631IU 53%
Vitamin C 19mg 21%
Calcium 93mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.