Asparagus Soup II Recipe -
Asparagus Soup II Recipe

Asparagus Soup II

Recipe by  

"This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  2. In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  3. Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  4. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2006

This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn't believe there was this much flavor without any milk or cream. Delicious...

Most Helpful Critical Review
Aug 27, 2003

I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.


15 Ratings

Dec 30, 2007

I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.

Aug 27, 2003

sorry Kevin but the flavor was very disappointing---wasn't identifiable as asparagus

Aug 27, 2003

At first the recipe was confusing. Once figured out was okay. Excellent soup! We used brown rice. Even the children liked it. Thank you.

May 11, 2006

Delightful for someone who can't tolerate milk. Excellent flavor.

Mar 16, 2010

Asparagus was on sale at the local supermarket and I made this soup tonight. Family thought it was "the bomb" asking if there was cream in it! Only thing I left out was the lemon juice and I replaced the rice b y 2 medium potatoes.

Nov 07, 2012

A great recipe. The rice makes it thick and it has a creamy texture even though there is no milk or cream in it, which I prefer. I didn't strain the soup but blended it with a stick blender until smooth and thick. This keeps all the fibre in it. I also used chicken stock instead of water for extra flavour. Husband even enjoyed it chilled as a summer soup with a sprinkle of parmesan cheese.


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 164 mg
  • 7%

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

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