Asparagus Soup with Leeks and Mustard Seed

Asparagus Soup with Leeks and Mustard Seed
Photo by Scott Phillips


  • ¼ cup heavy cream
  • 2-¼ lb. asparagus, bottom of stems trimmed, cut into ½-inch pieces
  • 2 Tbs. unsalted butter
  • ½ tsp. fresh lemon juice; more as needed
  • 2 tsp. mustard seed
  • Freshly ground black pepper
  • 3 Tbs. white wine
  • + 5 more ingredients
    • Kosher salt
    • 2 tsp. minced garlic
    • 2-½ cups lower-salt chicken broth
    • 1-¼ cups thinly sliced leeks
    • 1/3 cup chopped fresh flat-leaf parsley

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the leeks, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and...

View full recipe at Fine Cooking


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