Cream of Asparagus Soup with Frizzled Leeks

I get so excited when Spring comes around because it is also asparagus season! Mainly, because I love making asparagus soups, which are super tasty, creamy soup.

This classic, soup is French soul-food, and it is very easy to make. It is a great choice for entertaining guests, in asparagus season. This lovely, soothing, green soup is made without using heavy cream. So, it’s perfect for people looking for a light meal - it’s ideal for lunch or brunch.

Soups are often thought of as a Winter thing, but this Spring soup is a one-of-a-kind - the king of all soups, according to me. So, for all the soup lovers & asparagus lovers, who haven’t yet tried it, you must give it a try. You won’t be disappointed, I promise!

Seasonal Cannabis-Infused Asparagus-Dill Soup with Frizzled Leeks, and now with our Canna-oil?

CLICK HERE FOR OUR CANNA-OIL RECIPE!

Cooking Method medium

Cuisine Western

Courses Soups

Time

Prep Time: 15 mins Cook Time: 50 mins Total Time: 1 hr 5 mins

Servings 4

Description

I get so excited when Spring comes around because it is also asparagus season! Mainly, because I love making asparagus soups, which are super tasty, creamy soup.

This classic, soup is French soul-food, and it is very easy to make. It is a great choice for entertaining guests, in asparagus season. This lovely, soothing, green soup is made without using heavy cream. So, it’s perfect for people looking for a light meal - it’s ideal for lunch or brunch.

Soups are often thought of as a Winter thing, but this Spring soup is a one-of-a-kind - the king of all soups, according to me. So, for all the soup lovers & asparagus lovers, who haven’t yet tried it, you must give it a try. You won’t be disappointed, I promise!

Here’s my go-to recipe for this beautiful, soothing asparagus soup:

Ingredients

3 cups chicken or vegetable stock
4 tsp cannabutter
1¼ lb. rinsed asparagus with tough stems removed and cut into pieces (1-inch)
1 chopped garlic clove
1½ cups thinly slicked leeks
½ cup half-and-half
½ cup canola oil
1 tbsp lemon zest (freshly grated)
white pepper and salt as per your preference

Instructions

1. Combine Asparagus and Stock in a Pot
Combine asparagus & stock in a medium pot. Boil covered, over medium-low heat, until asparagus becomes tender - about 20 min. Then, reduce heat to low.
2. Melt Cannabutter in Skillet
Place a medium skillet over medium-low heat, and melt canna-butter. Add 1 cup of leeks & garlic, and cook until leeks become tender - about 7 - 9 min.
3. Combine Both Leek and Asparagus Mixture
Combine leek mixture with asparagus mixture. Add half-and-half. Cook over low heat for about 5 min.
Tip: Do not wash skillet after.
4. Turn Off Heat From Pot
Remove pot from heat, and allow soup to cool slightly.
5. Add Canola Oil in Skillet
Place skillet on medium heat, and add canola oil. When oil is warmed through, add remaining leeks - ½ cup - and cook until golden brown & crispy - about 2 - 3 min.
6. Remove Leeks
Remove leeks, using a slotted spoon, to a clean, dry paper towel or dish towel, to drain.
7. Puree Soup
Puree soup in a food processor or blender.
Note: An immersion blender can be used, directly in the pot.
8. Pour Soup into Pot
Pour blended soup back into pot, and warm it over medium-low heat.
9. Garnish Soup
Garnish soup with frizzled leeks & lemon zest. Sprinkle with salt & pepper, before you serve it.