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Spring Asparagus and Broccoli Soup

Serves 8
Time 30 min
This vibrant green soup sets the stage for spring entertaining. A swirl of crème fraiche on top would be a lovely finish.
Ingredients
  • 6 1/2 cups low-sodium vegetable broth divided
  • 1 large leek white and light green parts only, sliced
  • 2 Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 (1-pound) bunch asparagus woody stems snapped off and discarded, spears cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 2 tablespoons chopped fresh chives
Method

Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls, garnish with chives and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 1/2 cups low-sodium vegetable broth divided
  • 1 large leek white and light green parts only, sliced
  • 2 Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 1 (1-pound) bunch asparagus woody stems snapped off and discarded, spears cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 2 tablespoons chopped fresh chives