Creamy Leek Soup with Ham, Mushrooms & Asparagus

by lydia on May 7, 2012

Every day of the GAPS Intro so far, I’ve come up with another soup recipe, just based on what I have on hand. This creamy leek soup was my idea to combine my love for creamy veggie blended soups with some substance in it.

If you can get a pastured ham that is only cured with honey, salt and maybe just some cloves or cinnamon, then you can use that on GAPS Intro. If not just use some meat from a pork roast. I already had the ham cooked up in some pork stock in the crock pot. Leeks, mushrooms, and asparagus are all in season right now in my part of the country (east coast near Philadelphia), so I took advantage of their availability and freshness to concoct this very delicious soup.


Creamy Leek Soup with Ham, Mushrooms & Asparagus
Author: 
Recipe type: Soup
 
Ingredients
  • 1 bunch leeks, cleaned and chopped
  • 1 bunch asparagus, cut into ½ inch pieces
  • ½ pound mushrooms (whatever kind you like), quartered and sliced
  • 2 cups chopped cooked pastured ham or pork roast
  • 1 quart or more chicken or pork stock
  • Tarragon, 1-2 stems, leaves chopped or 2 teaspoons dried
  • Thyme, 2-3 stems of leaves or 1 teaspoon dried
  • Sour Cream
  • Ghee and/or Lard
Instructions
  1. In a dutch oven or large chef's pot, saute the leeks in lard for 5 minutes.
  2. Add one quart of stock and simmer until tender, 20 minutes or so.
  3. Pour the mixture into a tall bowl, I used my 4-cup glass pyrex measuring cup. Use an immersion blender to blend until creamy with no chunks left. If you do not have an immersion blender, you could use a food processor or a vitamix. Set aside.
  4. In the same pot, add a bit more lard and saute the mushrooms for 5 minutes.
  5. Then add the asparagus and a cup or two of stock.
  6. Simmer until tender, about 10-15 minutes.
  7. Add the tarragon and thyme.
  8. Add the creamy leek puree and simmer soup together for 5 more minutes until all is warmed through.
  9. Add the chopped meat to warm through as well.
  10. Serve in bowls cooled a bit, add a dollop of sour cream and a drizzle of ghee.
  11. Salt and pepper to taste.

Want more soup recipes? Winter Soups, a downloadable recipe eBook, is a collection of 52 nourishing soups from your favorite real food bloggers. Click on the banner below to learn more about ‘Winter Soups‘.

Are you new to making homemade broths and stocks? If you want to learn from the best on all the ins and outs of homemade broth making, plus obtain numerous recipes and uses for broth -check out my friend Patty of Loving Our Guts eBook; ‘Broth Elixir of Life‘. Gorgeous photos and step by step instructions, plus information on all the healing benefits of broth and why you should make it a staple part of your healthy kitchens.

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{ 4 comments }

Soli @ I Believe in Butter May 7, 2012 at 9:01 pm

Oh my goodness, this sounds SO good. And it’s also a treat to see you incorporating ham into the diet. I love my ham soups!

lydia May 8, 2012 at 9:55 am

Ham soups are pretty awesome -I’ve created several since purchasing my half hog this fall and again this spring!

Kate May 7, 2012 at 11:11 pm

Thank you for this! So very inspiring!

lydia May 8, 2012 at 9:55 am

You are most welcome Kate!

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