Directions:
- Coarsely chop leeks.
- Cut asparagus into 1 1/2 lengths; set aside.
- In large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes.
- Reduce heat and cook for 10 minutes longer or until very soft.
- Stir in lemon rind; cook for 1 minute.
- Add asparagus, stock and 1 cup water; bring to a boil.
- Reduce heat; cover and simmer for 10 minutes until asparagus is tender.
- Remove and set aside 1 cup of the asparagus tips.
- In blender, puree remaining soup in batches until very smooth.
- (Soup can be covered and refrigerated up to 1 day.) Return soup to pot; reheat over low heat.
- Ladle into bowls; garnish with reserved asparagus tips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.84 Kcal (548 kJ) | ||
| Calories from fat | 45.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 7.22mg | 2% | |
| Sodium | 225.25mg | 9% | |
| Potassium | 447.99mg | 10% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 6.91g | 28% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 7.57g | 15% | |
| Vitamin C | 10.9mg | 18% | |
| Iron | 3mg | 17% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.41 Kcal (182 kJ) | ||
| Calories from fat | 14.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 8% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 2% | |
| Sodium | 74.74mg | 9% | |
| Potassium | 148.64mg | 10% | |
| Total Carbs | 5.29g | 5% | |
| Sugars | 2.29g | 28% | |
| Dietary Fiber | 0.98g | 12% | |
| Protein | 2.51g | 15% | |
| Vitamin C | 3.6mg | 18% | |
| Iron | 1mg | 17% | |
| Calcium | 17.2mg | 5% | |
* 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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