Directions:
- Cut the tender tips off the asparagus and set aside.
- In a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
- Add broth, asparagus and spinach and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- In the meantime, steam the asparagus tips in the microwave for about 1 minute.
- Remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
- Add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (It might be necessary to add additional broth to the soup if needed for blending.).
- In a blender, process soup in batches until smooth; return to the pan.
- Add half and half and reserved tips and cook over low heat until heated through.
- Adjust the seasoning.
- Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.52 Kcal (429 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 8.93mg | 3% | |
| Sodium | 674.47mg | 28% | |
| Potassium | 381.01mg | 8% | |
| Total Carbs | 14.82g | 5% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 1.8mg | 10% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.63 Kcal (141 kJ) | ||
| Calories from fat | 8.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.95g | 4% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 3% | |
| Sodium | 221.26mg | 28% | |
| Potassium | 124.99mg | 8% | |
| Total Carbs | 4.86g | 5% | |
| Sugars | 0.94g | 11% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 1g | 6% | |
| Vitamin C | 6.7mg | 34% | |
| Iron | 0.6mg | 10% | |
| Calcium | 20.8mg | 6% | |
* 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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