Directions:
- Blanch asparagus for 3 minutes and cool in ice water. Set aside.
- Sautee leeks in butter until soft. Add potato, bay leaf and stock. Bring to the boil and cook for 10 minutes or until potato is just soft. Add asparagus, cook for another 10-15 minutes. Remove bay leaf, puree in blender in 2 cup batches and force through mesh strainer if desired.
- Return soup to heat and gradually add in milk and cream. Add salt and pepper to taste.
- Serves 6-8.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.18 Kcal (620 kJ) | ||
| Calories from fat | 38.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 7% | |
|---|---|---|---|
| Cholesterol | 5.81mg | 2% | |
| Sodium | 677.14mg | 28% | |
| Potassium | 463.59mg | 10% | |
| Total Carbs | 24.03g | 8% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 8.7mg | 15% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3mg | 17% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.97 Kcal (234 kJ) | ||
| Calories from fat | 14.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 7% | |
|---|---|---|---|
| Cholesterol | 2.19mg | 2% | |
| Sodium | 255.77mg | 28% | |
| Potassium | 175.11mg | 10% | |
| Total Carbs | 9.08g | 8% | |
| Sugars | 2.97g | 31% | |
| Dietary Fiber | 1.19g | 13% | |
| Protein | 2.11g | 11% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 1.1mg | 17% | |
| Calcium | 37.2mg | 10% | |
* 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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