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Asparagus, Leek, and Potato Soup

 

:)
89

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Parsley butter
cup parsley leaves
fresh
3 tablespoons butter
unsalted, softened
teaspoon salt
*
teaspoon black pepper
*
Soup
¼ cup butter, unsalted
3 each leeks
large, chopped*
*
½ teaspoon thyme
crumbled
*
1 each bay leaves
*
6 cup chicken broth
or stock
1 ½ pounds potatoes
red new, quartered
1 pound asparagus
trimmed,1 inch diagonal

Directions

  • Leeks: Use the white part and only 1 inch of the green part.

Parsley butter: Mix the first 4 ingredients in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using).

Melt ¼ cup unsalted butter in heavy large saucepan over low heat.

Add leeks, thyme and bay leaf. Cover and cook until leeks are soft, stirring occasionally, about 10 minutes.

Mix in stock and potatoes. Bring to boil.

Reduce heat, cover and simmer until potatoes are tender, about 12 minutes.

Add asparagus and simmer until crisp-tender, about 3 minutes. Discard bay leaf.

Season to taste with salt and pepper.

Ladle soup into bowls.

Top each with dollop of parsley butter and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 449g (15.8 oz)
Amount per Serving
Calories 32146% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 443mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 25% Vitamin C 29%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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