Asparagus, Leek, and Potato Soup

Name: Asparagus, Leek, and Potato Soup
Cook time: 25 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 3 tablespoons butter; 1 bunch asparagus, ends trimmed and stalks cut into small pieces; 4 medium leeks, sliced, white parts only and thoroughly washed; 2 medium red potatoes, peeled and diced; 1 large shallot, thinly sliced; 2 cloves garlic, freshly minced; 3 tablespoons all-purpose flour; 2 cups warm water; 1 (14.5 ounce) can low-sodium chicken stock; 1 cube chicken bouillon; 4 tablespoons sour cream, or as desired; 1 pinch paprika, or to taste; ground black pepper to taste

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

INGRIDIENT

3 tablespoons butter

1 bunch asparagus, ends trimmed and stalks cut into small pieces

4 medium leeks, sliced, white parts only and thoroughly washed

2 medium red potatoes, peeled and diced

1 large shallot, thinly sliced

2 cloves garlic, freshly minced

3 tablespoons all-purpose flour

2 cups warm water

1 (14.5 ounce) can low-sodium chicken stock

1 cube chicken bouillon

4 tablespoons sour cream, or as desired

1 pinch paprika, or to taste

ground black pepper to taste

DIRECTION

Step: 1

Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.

Step: 2

Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.

Step: 3

Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.

NUTRITION FACT

Per Serving: 305 calories; protein 9.1g; carbohydrates 43g; fat 12.6g; cholesterol 31.1mg; sodium 437mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.

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