Cream of Asparagus and Leek Soup Recipe

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Ingredients:

Serving

1 lb leek
1 large onion, chopped
2 stalks celery, finely chopped
2 tbsp butter
1/2 cup white wine
1 lb asparagus, chopped in 1-inch pieces
6 cups chicken stock
1/8 tsp white pepper
1 cup light cream

Directions:

Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
Puree the soup in small batches adding the remainder of the stock.
In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.88 Kcal (602 kJ)
Calories from fat	42.38 Kcal
		% Daily Value*
Total Fat	4.71g	7%
Cholesterol	10.43mg	3%
Sodium	242.16mg	10%
Potassium	431.87mg	9%
Total Carbs	18.21g	6%
Sugars	8.75g	35%
Dietary Fiber	2.38g	10%
Protein	6.69g	13%
Vitamin C	9.6mg	16%
Iron	2.1mg	11%
Calcium	52.6mg	5%

Amount Per 100 g
Calories	47.75 Kcal (200 kJ)
Calories from fat	14.07 Kcal
		% Daily Value*
Total Fat	1.56g	7%
Cholesterol	3.46mg	3%
Sodium	80.37mg	10%
Potassium	143.33mg	9%
Total Carbs	6.04g	6%
Sugars	2.9g	35%
Dietary Fiber	0.79g	10%
Protein	2.22g	13%
Vitamin C	3.2mg	16%
Iron	0.7mg	11%
Calcium	17.5mg	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.

Tastes

salty
savory
bitter
sweet

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