Go Back
+ servings
Dairy-Free Leek And Asparagus Bisque
Dairy-Free Leek And Asparagus Bisque
Print Recipe Dairy-Free Leek And Asparagus Bisque
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Servings: 2


  • 1 cup white and pale green part of leek, finely chopped and washed well
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 6 cups chicken broth (or vegetable broth)
  • 2 tablespoons dill, plus more for garnish
  • 1/3 cup cashew cream
  • 1 toasted baguette for dipping (optional)


  • In a heavy duty medium pot heat the olive oil and then, cook the leek and garlic over moderately low heat, stirring, until the leek is softened. About 4 minutes.
  • Add in asparagus, broth and 2 tablespoons dill. Simmer mixture, covered, for 10 to 12 minutes, or until asparagus is very tender.
  • Purée two-thirds of the mixture in the Vitamix or blender until it is very smooth.
  • Stir the purée into the mixture remaining in the pan. Season with salt and pepper to taste.
  • Serve your soup with a garnish of dill a tablespoon of cashew cream.