Asparagus Soup with Leeks and Dill

Welcome the cosy embrace of autumn with a simple, creamy asparagus soup with leeks and dill. Soup is like a warm, comforting hug from the kitchen, and this Asparagus Soup takes it up a notch. It’s a fantastic blend of fresh asparagus, sweet leeks, and the lovely aroma of dill. Each ingredient adds something unique to the mix, creating a soup that’s just right. This soup is a healthy and satisfying treat, perfect for a light lunch or as a delightful starter for your dinner party.

The star of the show here is undoubtedly the fresh asparagus, and its essence shines through in every spoonful. The zesty notes of lemon and the aromatic touch of dill bring a refreshing twist to this classic favorite.

And why stop at just the soup? Elevate your dining experience by serving it with asparagus tempura and dill crème fraiche adding layers of flavour and texture that will have your taste buds dancing with delight.

In this post, we’ll guide you through crafting this beautiful dish, which not only captures the essence of autumn but also promises to be a crowd-pleaser at any gathering. So, let’s dive into the world of asparagus, leeks, spinach & dill, and savour the flavours together!

Why you will Love this Asparagus Soup

1. Fresh and Vibrant Flavors: The soup boasts the lively and crisp essence of asparagus, enhanced by the fragrant touch of dill and the mellow depth of leeks. It’s a burst of fresh, seasonal flavours in every spoonful.
2. Creamy Comfort: The velvety, creamy texture of the soup provides a comforting warmth, making it an ideal companion for chilly autumn days, offering a cozy culinary hug.
3. Versatile Elegance: This soup is a versatile star—it’s perfect for an elegant dinner party starter, a light and healthy lunch, or a family weeknight dinner. Its adaptability makes it a go-to favourite for any occasion.
4. Year-Round Enjoyment: This soup can be savoured at any time, making it a versatile dish. Whether it’s the freshness of spring or the heat of summer, the lightness of this asparagus soup is perfect for all seasons.

What You’ll Need to Make Asparagus Soup with Leeks and Dill

To prepare this easy and delicious asparagus soup with dill and leek, you’ll need the following ingredients (full quantities are detailed in the recipe card below):

• Asparagus: Is the star of this soup. Remember to keep a few aside to make the tempura.
• Olive Oil: A bit of olive oil for sautéing and adding a subtle depth of flavour.
• Onion: You’ll use onion, green onions, and garlic to build the savory base of the soup.
• Leeks: Including leeks for added flavour and depth.
• Green onions: Imparts a delightful mild onion flavour to the soup and enhances its vibrant green colour.
• Garlic: Garlic will provide a savoury and aromatic dimension to the soup.
• Stock: Vegetable stock is a suitable choice, keeping the soup vegetarian.
• Herbs: Dill and parsley, which will add an aromatic and fresh element to the soup.
• Spinach: Spinach is a wonderful addition to enhance the soup’s texture and colour. The spinach always goes in as the last thing to make sure it retains a lovely green colour.
• Lemon Zest and Juice: The bright and zesty flavour of lemon zest and freshly squeezed lemon juice is a key ingredient.
• Salt and Black Pepper: Salt brings out the flavours and the pepper for a touch of heat and added depth of flavour.

How to Make Asparagus Soup with Leeks and Dill

1. Prepare the Asparagus, leeks and onions: Prepare the asparagus by removing the hard stems (keep 4-6 of the asparagus heads for garnishing the soup) then chop the rest. Wash the leeks well and use only the light green and white part. Slice the onions.
2. Sauté the Onion: Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and let it get hot. Then, add the sliced red onion. Cook for 4-5 minutes, or until the onion are softened. Add chopped leeks and cook till the onions and leeks are slightly caramelised. Make sure to stir often to prevent burning. Season the onions with a pinch of salt and black pepper.
3. Add Garlic and Green Onions: Stir in the roughly chopped garlic and green onions and cook for an additional minute until it becomes fragrant and the onions start to wilt. 
4. Incorporate Asparagus: Add the fresh asparagus pieces and vegetable stock to the pot. Season again with a pinch of salt and pepper. Bring the liquid to a boil, then reduce the heat to medium-low. Place a lid on the pot, leaving it slightly ajar to allow steam to escape, and simmer for 10-12 minutes or until the asparagus becomes fully tender. Switch off the gas. 
5. Add Spinach, Herbs and Lemon Zest: Stir in the fresh spinach, chopped dill, parsley and  lemon zest. The spinach and herbs always go as the last thing to make sure it retains a lovely green colour.
6. Blend It Smooth: Transfer the soup to a high-powered blender and blend until it becomes wonderfully creamy and velvety smooth. 

Finishing

• Creamy Finish: Pour the soup back into the pot and stir in the heavy cream. Season with more salt to taste, if necessary.
• Make the dill crème fraiche: In a small mixing bowl add creme fraiche and minced dill leaves. Mix well and keep aside.
• Serve with Style: Ladle the soup into bowls and drizzle olive oil and add a spoon of the crème fraiche on top for a luxurious touch. Top with asparagus tempura and sprinkle with freshly chopped chives, dill, freshly cracked black pepper, and a pinch of flaky sea salt. Serve hot!!

Helpful Tips and Tricks to Make Asparagus Soup with Leeks and Dill

Here are some valuable tips and tricks for making, customising, and storing this asparagus leek and Dill soup:

Dietary Customisations:

• This soup is vegetarian so it uses vegetable stock, simply use chicken broth instead of vegetable broth if you have that on hand.
• For a vegan, dairy-free, or paleo version, substitute the fresh cream for oat cream or cashew cream.

Use a Blender:

• When pureeing the soup, opt for an high speed blende or a standup blender. These appliances will create a smoother texture compared to a food processor, ensuring a velvety consistency.

Storage:

• Asparagus soup can be refrigerated for up to 4 days. Store it covered in the pot or transfer it to an airtight container.

Freezing:

• If you’ve made a larger batch, no worries—this soup freezes exceptionally well. Use an airtight container or a freezer bag and freeze for up to 3 months. To serve, defrost overnight in the refrigerator or leave it at room temperature on the kitchen counter for a few hours.

Reheating:

• Reheat the soup on the stovetop over medium-low heat until it’s warmed through. If the soup has thickened during storage, add a splash of water to achieve your preferred consistency.

These handy tips and tricks will help you customise, store, and enjoy your asparagus soup with ease and flexibility.

Looking for other Soup recipes??? Try These!

1. Chickpeas Minestrone Soup with Kale
2. Vegan Cream of Asparagus Soup
3. Potato and Leek Soup
4. Roasted Red Pepper, Fennel and Tomato Soup

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

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Asparagus Soup with Leeks and Dill

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the Soup

• 2 tbsp olive oil
• 1 large red onion, sliced
• 1 large leek, white and light green parts only, roughly chopped (about 1 packed cup)
• ½ cup green onions, chopped
• 3 garlic cloves, roughly chopped
• 450 grams green asparagus, ends trimmed + peeled + cut into quarters
• 500 ml vegetable stock
• 2 cups packed fresh spinach leaves
•  ½ cup fresh dill leaves + stems, plus more for serving
• ¼ cup fresh parsley
• zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp heavy cream, plus more for serving
• salt and pepper to taste

For the Topping

• 2 tbsp crème fraiche
• 1 tbsp dill leaves, minced
• asparagus tempura or croutons

method

1. Prepare the Asparagus: Prepare the asparagus by removing the hard stems (keep 4-6 of the asparagus heads for garnishing the soup) then chop the rest.
2. Sauté the Onion: Start by heating a large, heavy-bottomed pot over medium heat. Add the olive oil and let it get hot. Then, add the sliced red onion. Cook for 4-5 minutes, or until the onion are softened. Add chopped leeks and cook till the onions and leeks are slightly caramelised. Make sure to stir often to prevent burning. Season the onions with a pinch of salt and black pepper.
3. Add Garlic and Green Onions: Stir in the roughly chopped garlic and green onions and cook for an additional minute until it becomes fragrant and the onions start to wilt.
4. Incorporate Asparagus: Add the fresh asparagus pieces and vegetable stock to the pot. Season again with a pinch of salt and pepper. Bring the liquid to a boil, then reduce the heat to medium-low. Place a lid on the pot, leaving it slightly ajar to allow steam to escape, and simmer for 10-12 minutes or until the asparagus becomes fully tender. Switch off the gas.
5. Add Spinach, Herbs and Lemon Zest: Stir in the fresh spinach, chopped dill, parsley and  lemon zest. The spinach and herbs always go as the last thing to make sure it retains a lovely green colour.
6. Blend It Smooth: Transfer the soup to a high-powered blender and blend until it becomes wonderfully creamy and velvety smooth.
7. Creamy Finish: Pour the soup back into the pot and stir in the heavy cream. Season with more salt to taste, if necessary.
8. Serve with Style: Ladle the soup into bowls and drizzle olive oil and add a spoon of the crème fraiche on top for a luxurious touch. Top with asparagus tempura and  sprinkle with freshly chopped chives, dill, freshly cracked black pepper, and a pinch of flaky sea salt. Serve hot!!

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