Easy slow cook, homemade asparagus cream recipe with simple ingredients. Full of potatoes, leeks, garlic, basil and chives. Super silky soft and creamy!
Creamy soups are favorites around here, especially when the weather gets cooler. They are plentiful, plentiful and just what you need to warm up on a cool autumn or winter day. Since cool weather can sometimes last forever, you’re better off keeping these other recipes up your sleeve as well: slow-cooker carrot soup and slow-cooker pumpkin soup.
How to make a slow cooker asparagus cream recipe from scratch?
Add
- the ingredients in crockpot: this includes asparagus, leeks, garlic, basil, chives, potatoes, salt, pepper, broth
- Cover– and cook
- Puree soup– With a hand immersion blender
- Add toppings– And serve hot.
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.
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What to serve with the best potato leek and asparagus soup?
This soup is a meal in itself, but it can also be served along with bread or salad.
Bread
:
- Bagguette
- French
- Artisan bread
- Cookies
- Hard rolls
- Breadsticks
bread
Salad:
- Cabbage salad
- Green leafy salads Pasta salads
- Adding
meat to this dish can bring protein and a new flavor:
Grilled chicken breast Slow cooker
- Cooker Roast
- cooker ham Roast chicken
- Turkey Slow
- Roast pot Slow cooker
- Tandoori Chicken fillet
Roast Beef Slow cooker Roast Roast
Slow
cooker Mississippi
Soup dressings
- Sautéed asparagus tips Bacon pieces
- Croutones
- Green onions
- Sour
- Natural Greek yogurt
- Cherry tomatoes
- Lemon zest
- Spices such as ground pepper or cumin or cilantro
- Red chili flakes
- Heavy cream
- Fresh herbs
- Grated cheese
- Hot sauce
- Toasted seeds and nutsCan
cream
you cook the ends of asparagus? I
do not recommend eating the extremes, because they are hard, fibrous and not tasty. You can simply cut those pieces, discard them, and then use the rest for the soup.
Why is my asparagus soup fibrous?
You have probably added the ends or the part of the asparagus stem that is hard and fibrous. Discard these pieces and be sure to use only the top three-quarters of the stem next time.
Add
chicken: to add more protein to the soup and get a fuller, filling meal. It can also change or improve the overall taste.
Roasted asparagus soup: For a deeper, tastier version, roast asparagus with a little olive oil, salt, and pepper in the oven on a tray at 350 degrees F for 25 minutes before adding it to the cooking pot.
Add other vegetables: You can
add to asparagus with other tasty vegetables, such as broccoli, spinach, cauliflower, carrots
, or corn.
Heavy cream substitute: You can use full-fat sour cream or Greek yogurt, but keep in mind that the end result will be a little more acidic. You can also use whole milk, evaporated milk, coconut milk, or almond milk, but the latter 2 will bring additional, subtle flavors.
Try other herbs, such as oregano, parsley, rosemary, thyme, bay leaf, cloves, or sage.
Leek substitute:
If you don’t have leeks on hand, you can also use yellow or white onions, green onions, shallots, or scallions
. Chicken Broth
Substitute: Vegetable broth can be used as a vegetarian option for your
soup.
Tips & Techniques
How to thicken the soup? Mix in a cornstarch suspension consisting of equal parts cornstarch and water. Another method is to cook on the stove over medium heat until the excess liquid is reduced to the desired consistency.
How to make the soup thinner? Add water or broth and mix in the soup until it reaches the desired consistency.
How to puree soup? I prefer to use a handheld immersion blender, because it’s easier and faster, but you can also use a regular blender. It will only have to be done in batches, it takes more time and is a bit complicated.
Use low-sodium broth: Because you don’t want your soup to be so salty that it’s no longer tasty. By using low-salt broths, you can control the salty taste much more efficiently.
Start with 2.5 cups of broth – just add more, if necessary, during or after mixing, because you don’t want your soup to be too thin. This takes away its creamy value.
Do not use white portions of leeks, as it will reduce the green color of the soup. In addition, if you choose to substitute with onions, they will have the same lightening effect.
Add depth of flavor: sautéing the asparagus, leeks, garlic, basil and chives before adding them to the cooking pot.
Do you serve this soup hot or cold? This soup is best served hot, immediately after it is out of the pot. However, you can eat it cold if you prefer.
Storage refrigerator
: Leftovers can be stored in a sealed container in the refrigerator for 3 days
.
Freezer- When freezing this soup, I recommend skipping the cream, because the dairy products separate after freezing. Also, leave the ingredients until ready to serve. You can freeze this for 1 month, then thaw, mix in heavy cream and heat before serving.
Reheat– In microwave or stove.
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Soup Recipes
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