Ingredients:
- pepper to taste
- 1 tsp pure vanilla extract (the vanilla enhances the flavor of the ingredients, but imparts no vanilla taste)
Directions:
- Place the asparagus in the cold water
- Add the salt
- Add the leeks
- Bring slowly to the boil, covered
- Add the vanilla and pepper to taste
- Cook until the asparagus is nicely soft
- Using an immersion blender, grind the asparagus to a fine pulp
- Turn off the heat and allow the soup to cool for about 1/2 hour.
- SLOWLY add the heavy cream, constantly stirring.
- (The cooling period prevents the milk from cooking immediately or souring)
- On low flame, reheat the soup before serving.
- Garnish with a trace of heavy cream, as the illustration shows.
- (Cooking this today; pics to follow!)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.35 Kcal (449 kJ) | ||
| Calories from fat | 74.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 13% | |
|---|---|---|---|
| Cholesterol | 30.83mg | 10% | |
| Sodium | 890.43mg | 37% | |
| Potassium | 266.1mg | 6% | |
| Total Carbs | 6.79g | 2% | |
| Sugars | 2.74g | 11% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.5mg | 14% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 25.78 Kcal (108 kJ) | ||
| Calories from fat | 17.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 13% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 10% | |
| Sodium | 213.79mg | 37% | |
| Potassium | 63.89mg | 6% | |
| Total Carbs | 1.63g | 2% | |
| Sugars | 0.66g | 11% | |
| Dietary Fiber | 0.6g | 10% | |
| Protein | 0.71g | 6% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.6mg | 14% | |
| Calcium | 18.2mg | 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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