1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (396g) Recipe makes 6 servings |
||
| Calories 178 | ||
| Calories from Fat 69 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 574mg | 23% | |
| Potassium 693mg | 19% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 4.7g | ||
| Protein 8.2g | 16% | |
Ingredients
- 3 medium leeks, white portion only,chopped
- 3 tablespoons butter or margarine
- 4 cups chicken broth
- 1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
- 2 cups diced peeled potatoes
- salt
- 1/4-1/2 teaspoon white pepper
- 1/2 cup milk
- 1 tablespoon minced parsley
Directions
1
In a large saucepan, saute the leeks in butter.2
Add broth, asparagus, potatoes, salt and pepper.3
Bring to a boil.4
Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.5
In a blender, process soup in batches until smooth; return to pan.6
Add milk; cook over low heat until heated though.7
Sprinkle with parsley.
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- Course > Soups > Bisques/Cream
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Featured Reviews for This Recipe
From: 20XCRunner12
On Jul 30, 2009
This soup was very good. I made it exactly as it said, except I left some chunks instead of pureeing the soup until completely smooth. Served with crackers, bread, and parm. cheese.
From: Chef #973812
On May 11, 2009
I used El Mago's fat free "I can't believe" butter idea, and added 1/2 teasp. garlic powder (the Italian in me keeps showing up). Great recipe FruitLoop!
From: El Mago
On Nov 17, 2008
The Cream of Asparagus was smooth as silk. I followed the recipe exactly with one exception. I wanted to cut down the fat and calories normally associated with butter or margarine, so I used a brand of fat free in that "I can't believe" stuff. 5 calories and 0 fat per serving. Not bad at all! Everything else was to the letter and it worked just fine. There were no leftovers because everyone had second helpings. Good thing I set aside a bowl for my parents before it all disappeared! All I forgot was to sprinkle the parsley before taking the picture. Thanks for another great dish FrooitLoop.
From: Kathleen From Michigan
On May 16, 2003
Very tasty soup. I like my soup chunky so I used and extra pound of asparagus and 2 cups of potatoes adding them in after the soup was pureed. I also used a stick blender which allowed me to blend the soup right in the pot. A real time saver.
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