• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

141 Cals 7 Protein 20 Carbs 5 Fats
PREP TIME:
5 mins
COOK TIME:
40 mins
TOTAL TIME:
45 mins
YIELD:5 SERVINGS (7 1/3 CUPS)
COURSE:Soup
CUISINE:American
Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.
INGREDIENTS
2 lbs asparagus, 2 bunches tough ends snapped off
1 tbsp butter
4 leeks, white and pale green only, halved lengthwise, sliced thin
2 cloves garlic, minced
32 oz container + 1 cup Swanson reduced-sodium chicken broth
2 tbsp Creme Fraiche
kosher salt and fresh pepper to taste
optional chives for garnish
INSTRUCTIONS
In a large heavy pot, melt better over medium-low heat.
Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes.
Add garlic and cook 1 minute, or until fragrant.
Chop the asparagus into 2-inch pieces.
Add to the pot with the leeks.
Add the broth and bring to a boil.
Cover and cook about 20-25 minutes or until asparagus is very tender.
Remove from heat and puree until smooth with a blender.
Adjust salt and pepper, to taste.
To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.
Calories: 141kcal, Carbohydrates: 20g, Protein: 7g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 14mg, Sodium: 476mg, Fiber: 5g, Sugar: 4gBlue Smart Points:2Green Smart Points:1Purple Smart Points:1Points +:4