Cream of Asparagus Soup
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This soup is a basic leek and potato soup to which cut-up asparagus stalks are added and simmered along with the vegetables. After pureeing this mixture, the asparagus tips are simmered in the soup for a few minutes before serving.
ingredients
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serves: 4
1 large Yukon Gold potato (peeled and thinly sliced)
3 leeks (cleaned and thinly sliced)
1 quart milk (water, or chicken broth)
1 pound asparagus
1/2 cup heavy cream
Salt
Pepper
Nutrition Facts
Cream of Asparagus Soup
Servings Per Recipe: 4
Amount per Serving
Calories: 328
- Total Fat: 14.5 g
- Saturated Fat: 8.8 g
- Trans Fat: 0 g
- Cholesterol: 54.7 mg
- Sodium: 45 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.1 g
- Sugars: 16.8 g
- Protein: 13.1 g
preparation
1. In a pot, combine the potato, leeks, and milk and bring to a gentle simmer. Meanwhile, cut off the tips of the asparagus and reserve. Cut 1 inch off the bottom of each asparagus stalk and discard. Cut the stalks into 1-inch sections and add them to the simmering soup. Simmer for about 25 minutes, or until the potatoes, leeks, and asparagus are completely soft.
2. Puree the soup with a blender and then strain it into a clean pot. Add the cream and the asparagus tips, bring to a simmer, and simmer for about 4 minutes, or until the tips are just tender. Season with salt and pepper.
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comments
Serena
May 9, 2012