This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

Nutrition Facts
Serving Size 1 (483g) Recipe makes 4 servings
Calories 212
Calories from Fat 117		(55%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 1091mg		45%
Potassium 531mg		15%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 2.0g	8%
	Sugars 3.0g
Protein 6.9g		13%
Vitamin A 923mcg		18%
Vitamin B6 0.3mg		14%
Vitamin B12 0.3mcg		4%
Vitamin C 18mg		30%
Vitamin E 1mcg		4%
Calcium 54mg		5%
Iron 1mg		10%
detailed view... how is this calculated?

Asparagus Soup Recipe #371204

A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune "good eating" section, 5.6.09.

by Chicagoland Chef du Jour

30 min | 15 min prep

SERVES 4

2 tablespoons olive oil
1 tablespoon butter
2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops
1 lb asparagus, cleaned, snap off woody ends, peeling (optional)
1 medium idaho potato, peeled, cut into 2-inch pieces
1 quart chicken broth
1/2 teaspoon salt
white pepper, to taste
1-2 tablespoon lemon juice, fresh squeezed
3 tablespoons sour cream
1 tablespoon chives, chopped
crouton (optional)

Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
Prepare potatoes, peel and cut into 2" pieces.
Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
Puree in small batches in a blender or sue a hand blender.
Stir in lemon juice to taste.
Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

Share your experience with others, and post your comments on the recipe. Type 371204 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Asparagus Soup Recipe #371204

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star