Directions:
- Cut the tips from half the asparagus and set aside for garnish. (I use it all).
- Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
- Peel and cube potatoes.
- Wash and finely chop leeks.
- Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
- Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
- Add stock and simmer for 20 minutes.
- Puree the soup in blender, food processor, or use hand blender.
- Place pureed soup back in saucepan.
- Add the creme fraiche and another tablespoon of butter and stir.
- Garnish with tips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.75 Kcal (753 kJ) | ||
| Calories from fat | 96.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Cholesterol | 25.8mg | 9% | |
| Sodium | 237.08mg | 10% | |
| Potassium | 399.13mg | 8% | |
| Total Carbs | 15g | 5% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.65 Kcal (287 kJ) | ||
| Calories from fat | 36.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 16% | |
|---|---|---|---|
| Cholesterol | 9.85mg | 9% | |
| Sodium | 90.55mg | 10% | |
| Potassium | 152.43mg | 8% | |
| Total Carbs | 5.73g | 5% | |
| Sugars | 1.8g | 19% | |
| Dietary Fiber | 0.79g | 8% | |
| Protein | 2.81g | 15% | |
| Vitamin C | 8.1mg | 35% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.9mg | 4% | |
* 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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