Meatless Monday: Asparagus Potato Leek Soup
Meatless Monday: Asparagus Potato Leek Soup is a gluten free, dairy free, and lacto ovo vegetarian recipe with 4 servings. For $3.28 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 358 calories, 17g of protein, and 9g of fat. 474 people found this recipe to be tasty and satisfying. It works best as a main course, and is done in about 30 minutes. This recipe from Feed Me Phoebe requires sea salt, chicken stock, russet potato, and shallot. It can be enjoyed any time, but it is especially good for Autumn. With a spoonacular score of 95%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Meatless Monday: Vietnamese Eggplant and Leek Lettuce Wraps, Meatless Monday: Vegetarian Butternut Squash and Leek Paella, and Garlic Parmesan Grits with Leek and Mushroom Sauté (Meatless Monday).
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 quarts vegetable or chicken stock
½ cup dry white wine
2 garlic cloves, minced
1 large leek, sliced
1 tablespoon olive oil
1 large russet potato (about 1 pound), peeled and cut into 1-inch chunks
1 teaspoon sea salt
1 large shallot, sliced
Equipment:
dutch oven
frying pan
blender
Cooking instruction summary:
In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Add the asparagus pieces and remove from the heat. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.
Step by step:
1. In a large stockpot or Dutch oven, heat the oil.
2. Saute the shallot and leek over medium-high heat until soft, about 5 minutes.
3. Add the garlic and cook 1 minute more, until fragrant.
4. Pour in the wine and salt. Simmer until reduced by half, scrapping up any brown bits on the bottom of the pan. Stir in the potatoes and cover with stock. Bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes.
5. Add the asparagus pieces and remove from the heat.
6. Let stand 5 minutes, then puree with an immersion or stand blender until very smooth. Taste for seasoning.
7. Serve warm or at room temperature with spring herbs and a drizzle of olive oil for garnish.
Nutrition Information:
covered percent of daily need
