Asparagus Leek Velouté

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A delicate, herb-infused soup highlighting fresh asparagus and leeks, finished with lemon brightness for a light yet satisfying meal. This French-inspired soup recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs butter, leeks, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp butter
• 2, white and light green parts only, thinly sliced leeks
• 1 lb, trimmed and cut into 1-inch pieces asparagus
• 4 cups vegetable broth
• 1/4 cup half-and-half
• 1 tbsp lemon juice
• 2 tbsp, finely chopped fresh chives

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 2 sliced leeks and cook for 5 minutes until softened, stirring occasionally to prevent browning.
2. Step 2: Stir in 1 lb asparagus pieces and 4 cups vegetable broth, then bring to a gentle simmer. Cover and cook for 15 minutes until asparagus is tender.
3. Step 3: Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
4. Step 4: Return soup to pot, stir in 1/4 cup half-and-half and 1 tbsp lemon juice, and heat gently for 2 minutes without boiling.
5. Step 5: Season with salt and pepper to taste, then ladle into bowls and garnish with 2 tbsp fresh chives.