Asparagus Soup #2

90 minutes Prep: 30 minutes Cook: 60 minutes

188 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1 1/2	pounds	asparagus	fresh, tough/dry ends removed
1/4	cup	butter, unsalted
1	cup	leeks	carefully washed and chopped white part only
1/2	cup	onion	chopped
1/2	cup	celery	chopped
1	small	potatoe	peeled cubed
3 1/2	cups	chicken broth
1	teaspoon	lemon juice
1	x	salt and black pepper	to taste
1	x	paprika	optional
1/2	cup	cream, half and half
1	x	creme fraiche	(whipped cream), for garnish

Directions

Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.

Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside.

In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired.

Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.

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Nutrition Facts

Serving Size 321g

Amount per Serving

Calories 188 57% of calories from fat

	% Daily Value*
Total Fat 12.0g	18%
Saturated Fat 7.0g	34%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 222mg	9%
Total Carbohydrate 14.0g	5%
Dietary Fiber 3.0g	12%
Sugars 6.0g
Protein 7.0g	14%