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Two bowls of Creamy Asparagus, Leek and Pea Soup next to asparagus spears and a spoon.

Creamy Asparagus, Leek and Pea Soup

A simple, creamy vegetable soup to celebrate the spring season.
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Course: lunch, Soup
Cuisine: Nordic, Scandinavian
Keyword: asparagus soup recipe, creamy soup, easy asparagus soup, spring soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 159kcal
Author: Kristi


  • 2 large leeks white and light green parts only
  • 2 pounds asparagus woody bottoms trimmed and chopped into one inch lengths
  • 1 tablespoon plus 2 cups of water divided
  • Coarse salt
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons flour
  • 4 cups chicken or vegetable broth
  • ½ cup frozen peas no need to defrost
  • 3 tablespoons cream
  • 2-3 tablespoons lemon juice
  • Cayenne pepper


  • Trim the ends of the leeks and cut in half lengthwise.  Rinse thoroughly under running water being careful to get in between each layer of the leek (they can be very dirty).  Transfer to a cutting board and cut into half inch pieces.
  • Melt 1 tablespoon butter in a large dutch oven over medium heat.  Add a handful (about ½ cup) of attractive asparagus tips and 1 tablespoon of water.  Cover and steam until asparagus tips are bright green and nearly tender, about 2 minutes.  Uncover and sauté until completely tender, about 1 more minute, adjusting the heat as necessary to keep the butter from getting too dark on the bottom of the pot.  If your asparagus tips are on the thicker side, this may take longer. Remove asparagus tips from the pot, sprinkle with coarse salt and reserve for garnish.
  • Add remaining 2 tablespoons butter to dutch oven.  Once the butter has melted and foaming subsides, add leeks, thyme and 1 teaspoon salt.  Saute leeks and thyme in butter until leeks are soft and beginning to brown, about 5-7 minutes.
  • Add flour and continue to cook, stirring constantly, for 1 minute.
  • Add remaining asparagus, broth and 2 cups water.  Bring to a boil and reduce to a simmer. Cook until vegetables are just tender, about 5-7 minutes. (The time it takes will depend on the thickness of your asparagus spears.  The thicker ones will take longer. The best way to know if they are tender is to test one.) Add frozen peas and remove from heat.
  • Puree soup in three batches in a blender until completely smooth.  Return to pot. Add 2 tablespoons of lemon juice, cream and just a pinch or two of cayenne pepper.  Season generously with salt and additional lemon juice to taste. Serve, garnishing each bowl with a few the reserved asparagus tips.


Clean your leeks carefully! As I mentioned above, they can be quite dirty and if you don't remove all of the grit, you are likely to end up with a gritty soup. No one wants that. Take the time to slice each leek in half lengthwise and rinse them thoroughly under running water, making sure to get in between each layer.
Practice safe blending when pureeing hot liquids. Hot liquids will quickly expand when put into a blender which can cause the lid to fly off and soup to potentially go everywhere. To prevent this from happening: (1) Fill the blender up only halfway with the soup and place the cover of the blender on top. (2) Drape a kitchen towel over the cover of the blender and hold the top in place firmly as you press the "on" button.
If you wish to freeze this soup, wait and add the cream and lemon juice when you are ready to serve.  This soup freezes nicely for about 2 months.


Calories: 159kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 640mg | Potassium: 406mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2427IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 4mg