Xanthan Gum Free Cream of Asparagus Soup
Total time50 min
Prep time15 min
Cook time35 min
4.6(21)
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Learn more āIngredients
4 servings
- 2 tbsp unsalted butter
- 2 medium leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and thinly sliced
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1Ā½ lb fresh asparagus, tough ends snapped off, cut into 1-inch pieces
- 1 tsp fresh ginger, finely grated
- Ā½ tsp salt, plus more to taste
- ā cup heavy cream
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the leeks and fennel and cook, stirring occasionally, until softened and translucent, about 8ā10 minutes.
- 2
Add the ginger and cook, stirring, until fragrant, about 1 minute.
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