Recipes‎ > ‎

Leek & asparagus soup

Prompted by guilt over a beautiful bunch of asparagus that hadn't been eaten when fresh....

Serves about 4


1 tbsp olive oil
260g leek, chopped
300g potato, diced
1 bunch of asparagus, chopped (the whole spear, not just the tip)
1 litre stock
salt & pepper
cream (optional)


  1. Heat the oil in a large pan, then add the leek and sweat for about 15 mins
  2. Add the potato, asparagus, and stock, bring to a boil, then simmer for 15-20 mins. The ends of the asparagus need to be properly cooked.
  3. Blend the soup until smooth then return to the pan.
  4. Season to taste
  5. Serve with a swirl of cream if desired.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Leek & asparagus soup in saucepan close up