Cream of Leek & Asparagus Soup


By Robyne Gray

Cook 1⁄2 C hulled barley for 1 hr. to add at the end to the soup. While this is cooking prepare the soup.

  • 1 C onion, chopped
  • 2 large celery stalks, diced
  • 3 bunches of asparagus
  • 6 leeks, white and pale parts only, chopped
  • 2 medium potatoes, peeled and diced
  • 2 Tbs. McKays chicken seasoning
  • 1⁄2 tsp. dried basil
  • 2 Tbs. dried parsley
  • 7 Cups water
  • 1 C. soymilk
  • 2 1⁄2 -3 tsp. salt to taste

Heat a little oil in a large pot. Add onion and celery; sauté until translucent. Snap off tough asparagus bottoms. Cut stems into 1 inch pieces. Reserve the top 2 inches of the tips. Place the tips in a steamer pan and cook till tender and reserve for later. These will be added to the soup after it is blended.

Add the cut asparagus stems to the pot along with the leeks, potatoes, seasonings and water. Add salt and soymilk after blending is done. Bring to a boil; lower heat, simmer (covered) for 25 minutes.

Puree soup with a Cuisinart Smart stick. Add the salt and soymilk and cook for 10 minutes more. Now add the cooked barley and asparagus tips and serve. This recipe makes a lot of soup so can be cut in half.

I usually make this soup when asparagus is on sale so it isn’t too pricey.