Directions:
- In a heavy-bottom pot, saute the leeks in butter over medium heat until they are soft but not brown, 6 to 7 minutes.
- Add the stock, potatoes, salt, and thyme. Cover and bring to a boil. Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes.
- Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes.
- Transfer half the solids to a blender or food processor. Add the half-and-half and puree until smooth. Return this mixture to the pot and bring to a simmer over low heat. Serve hot, garnished with parsley.
- Notes: This soup can be refrigerated for 2 days. Reheat gently before serving.
- Serves 6 as a first course, 4 as a light entree
- Recipe by Karen Lee and Diane Porter,The Occasional Vegetarian
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1069.17 Kcal (4476 kJ) | ||
| Calories from fat | 42.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 37848.15mg | 1577% | |
| Potassium | 986.68mg | 21% | |
| Total Carbs | 209.59g | 70% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 9.26g | 37% | |
| Protein | 8.56g | 17% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 7.1mg | 39% | |
| Calcium | 145.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 162.79 Kcal (682 kJ) | ||
| Calories from fat | 6.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 7% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 4% | |
| Sodium | 5762.84mg | 1577% | |
| Potassium | 150.23mg | 21% | |
| Total Carbs | 31.91g | 70% | |
| Sugars | 1.73g | 45% | |
| Dietary Fiber | 1.41g | 37% | |
| Protein | 1.3g | 17% | |
| Vitamin C | 4.3mg | 47% | |
| Vitamin A | 0.2mg | 39% | |
| Iron | 1.1mg | 39% | |
| Calcium | 22.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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