Directions:
- Clean asparagus and cut into 2 pieces. Reserve tips for garnish.
- Prepare potatoes, peel and cut into 2 pieces.
- Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
- Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
- Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
- Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
- Puree in small batches in a blender or sue a hand blender.
- Stir in lemon juice to taste.
- Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.81 Kcal (682 kJ) | ||
| Calories from fat | 97.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 17% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 4% | |
| Sodium | 1168.77mg | 49% | |
| Potassium | 525.21mg | 11% | |
| Total Carbs | 11.83g | 4% | |
| Sugars | 4.23g | 17% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 3.2mg | 18% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 38.8 Kcal (162 kJ) | ||
| Calories from fat | 23.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 17% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 4% | |
| Sodium | 278.52mg | 49% | |
| Potassium | 125.16mg | 11% | |
| Total Carbs | 2.82g | 4% | |
| Sugars | 1.01g | 17% | |
| Dietary Fiber | 0.76g | 13% | |
| Protein | 0.85g | 7% | |
| Vitamin C | 7.5mg | 52% | |
| Iron | 0.8mg | 18% | |
| Calcium | 19.6mg | 8% | |
* 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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