Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Cream of Asparagus Leek and Kale Soup

Dinner Party, Gluten Free, Soup, Vegetarian2 Responses »

This is a sneaky soup.

I hid kale and leek in there.

Don’t tell Bunny.

Her favorite soup is cream of asparagus.

She used to get an email alert from her favorite diner whenever they had it for lunch.

It was a very pale green color, and really thick and gooey.

It would have a few mushy pieces of asparagus in that bowl somewhere.

Just to remind you what kind of soup it was.

I inquired one day if it was gluten free.

Nope.

Why not?

Wouldn’t you think cream of asparagus soup would mainly be vegetables, broth and cream?

Clearly not this version.

So what the heck was in there?

The Diner changed hands a few months back.

No more cream of asparagus soup on Mondays.

No more email alerts, regarding to the soup of the day.

Feeling a little nostalgic for her favorite soup,  she asked me to make up a batch for her.

It started out as a straightforward a cream of asparagus soup.

Just as Bunny requested.

But that poor kale was just lying there in the crisper, next to the leeks.

And, well I couldn’t resist.

I never follow recipes.

Not that I had one.

So that is my excuse for it not being exactly as she remembered.

Thankfully she loved it.

Not sure if I will send her email alerts every time I make it though.

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Cream of Asparagus Leek and Kale Soup

Ingredients

  • 3 Tbs olive oil
  • 2 medium leeks, washed and chopped (white and light green parts only)
  • 1 bunch kale, I used a lacinato variety
  • 3 cloves garlic, finely chopped
  • 2 lbs fresh asparagus sliced thinly, divided
  • 48 oz low sodium chicken or vegetable broth
  • 1tsp salt, 1 tsp pepper
  • 1 pint heavy cream
  • handful chopped fresh chives for garnish

Instructions

Add olive oil to large heavy stockpot over med-high heat.

Add leeks and a pinch of salt and pepper, cook 3-4 mins.

Add kale and continue to cook until leeks are soft and kale wilted, approx 3 mins more.

Add garlic and 1/2 the sliced asparagus, give it a good stir and cook 30 seconds or so.

Now pour in the stock and bring up to a boil, then reduce and simmer for 7-10 mins.

At this point the asparagus should be quite tender.

Add batches to blender and blend until smooth, then return to a clean pot.

Bring back to a simmer.

Now add the other half of the sliced asparagus, cook 4-5 mins, or until asparagus is cooked through.

Pour in the cream and heat through.

Ladle into warm bowls and garnish with chopped fresh chives.

http://pamelasglutenfreerecipes.com/vegetarian/cream-of-asparagus-leek-and-kale-soup/

 

 

 

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