Diane Henderiks’ Velvet Asparagus & Leek Soup

Diane Hendericks velvet asparagus and leek soup in a green bowl

Easy to make, delicious, and light. Excellent to pair with a simple turkey sandwich, or side salad.


4 medium leeks (white and pale green parts only); cleaned and thinly sliced
2 teaspoons minced shallots
2 teaspoons garlic powder
1 tablespoon butter
2 1/2 pounds asparagus; trimmed & sliced
2 quarts vegetable stock
4 medium potatoes; peeled and coarsely chopped
1 cup evaporated skim milk
1/2 teaspoon True Lemon (2 packets)
1 teaspoon salt
Parmigiano Reggiano cheese (optional, as garnish)

  1. In a large soup pot, saute the leek, shallots, and garlic in butter until tender.
  2. Add the asparagus stems, stock, and potatoes. Simmer until the asparagus and potatoes are tender – about 30 minutes
  3. Puree the soup with a high powered blender or immersion blender.  Strain the soup through a fine mesh sieve to remove the asparagus fibers.
  4. Stir in the evaporated skim milk, True Lemon, and salt.
  5. Garnish each serving with a Parmesan crisp.*

*For crisps, grate Parmigiano Reggiano, using a third cup grated for every crisp you want to make. Heat a non-stick pan to medium or slightly higher. No oil is needed. Sprinkle Parmigiano evenly over the pan and melt for 2-3 minutes, until the cheese browns a little. When melted and slightly brown, remove to a paper towel to cool.

Recipe courtesy Diane Henderiks, RD / Dietitian-in-the-Kitchen. (www.ditkonline.com)