Creamy Asparagus and Leek Soup

Name: Creamy Asparagus and Leek Soup
Ingredients: 2 bunches Asparagus; 3 medium Leeks; 4 cloves Garlic; 4 cups Chicken broth; 1 cup Heavy cream; 1/2 cup Grated Parmesan; 2 tbsp Olive oil; to taste Salt; to taste Black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFooddrinks

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

8 gSugar

1000 mgSalt

Ingredients

2 bunches Asparagus
3 medium Leeks
4 cloves Garlic
4 cups Chicken broth
1 cup Heavy cream
1/2 cup Grated Parmesan
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Method

Heat oil in a heavy pot over medium heat until shimmering, then add leeks and cook stirring occasionally until softened, 8-10 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant.
Add asparagus and cook for 5 minutes, stirring occasionally, until tender.
Pour in chicken broth and bring to a boil, then reduce heat and simmer for 15 minutes, or until asparagus is very tender.
Use an immersion blender to puree soup until smooth, or allow it to cool and puree it in a blender.
Return soup to pot and stir in heavy cream and Parmesan cheese, then cook over low heat, stirring constantly, until heated through, about 2-3 minutes.
Season soup with salt and pepper to taste, then serve hot, garnished with additional Parmesan cheese and a sprinkle of black pepper.