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Asparagus Soup #2

 

34

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 ½ pounds asparagus
fresh, tough/dry ends removed
¼ cup butter, unsalted
1 cup leeks
carefully washed and chopped white part only
½ cup onions
chopped
½ cup celery
chopped
1 small potatoes
peeled cubed
*
3 ½ cups chicken broth
1 teaspoon lemon juice
1 x salt and black pepper
to taste
*
1 x paprika
optional
*
½ cup light cream (half&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, purée 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 18857% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 222mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 29% Vitamin C 17%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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