Directions:
- In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Cut tips off asparagus and set aside. Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.
- In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through. Sprinkle with cheese. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.41 Kcal (1262 kJ) | ||
| Calories from fat | 97.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 17% | |
|---|---|---|---|
| Cholesterol | 42.49mg | 14% | |
| Sodium | 949.21mg | 40% | |
| Potassium | 886.6mg | 19% | |
| Total Carbs | 39.56g | 13% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 14.64g | 29% | |
| Vitamin C | 19mg | 32% | |
| Iron | 3.7mg | 20% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 75.19 Kcal (315 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 17% | |
|---|---|---|---|
| Cholesterol | 10.6mg | 14% | |
| Sodium | 236.78mg | 40% | |
| Potassium | 221.16mg | 19% | |
| Total Carbs | 9.87g | 13% | |
| Sugars | 1.6g | 26% | |
| Dietary Fiber | 1.2g | 19% | |
| Protein | 3.65g | 29% | |
| Vitamin C | 4.8mg | 32% | |
| Iron | 0.9mg | 20% | |
| Calcium | 37.6mg | 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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