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Cream of Asparagus and Leek Soup with Curry makes a beautiful starter for an elegant late spring dinner or as part of a light lunch.


Total time

45 minutes




  • 3 tablespoons butter
  • 2 tablespoons olive oil ((divided))
  • 10 ounces ramps (or 2 large leeks) (cleaned and trimmed, white and tender parts, coarsely chopped )
  • 2 pounds asparagus, ( tough ends trimmed, cut into 2-inch pieces, divided)
  • 2 medium Russet potatoes ( peeled and cubed)
  • 1 tablespoons curry powder (to taste)
  • 4 cloves garlic (chopped)
  • 4 cups chicken broth
  • ½ cup heavy cream
  • salt and freshly ground black pepper (to taste)
  • chopped fresh chives (for garnish)


  1. Reserve 12 nice asparagus tips for garnish. Prepare an ice bath. Bring a small pot of salted water to a boil. Add the asparagus and cook 5-10 seconds just to blanch it. Transfer to the ice bath to cool. Pat dry and set aside.
  2. Heat butter and oil over medium-high heat. Add the ramps/leeks. Reduce heat to medium-low and cook 6-7 minutes or until softened. Add the asparagus and potato and saute briefly or until the asparagus turns bright green.
  3. Add the curry powder and garlic and stir until the garlic is fragrant.
  4. Add 4 cups of the chicken broth. Bring to a boil, cover slightly then reduce heat to medium-low. Cook 20 minutes or until asparagus and potatoes are very tender. Add the cream.
  5. Using an immersion blender, puree the soup until smooth. Add additional chicken broth if the soup is too thick.
  6. Season to taste with salt and black pepper.
  7. Transfer to bowls and garnish with the reserved asparagus tips and chopped fresh chives.
  8. View the recipe instructions at From a Chef's Kitchen

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