Directions:
- In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces.
- In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.98 Kcal (758 kJ) | ||
| Calories from fat | 102.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.43g | 18% | |
|---|---|---|---|
| Cholesterol | 20.01mg | 7% | |
| Sodium | 797.31mg | 33% | |
| Potassium | 652.29mg | 14% | |
| Total Carbs | 14.8g | 5% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 5.85g | 12% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 4.6mg | 26% | |
| Calcium | 128mg | 13% | |
| Amount Per 100 g | |||
| Calories | 40.47 Kcal (169 kJ) | ||
| Calories from fat | 22.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 18% | |
|---|---|---|---|
| Cholesterol | 4.47mg | 7% | |
| Sodium | 178.29mg | 33% | |
| Potassium | 145.86mg | 14% | |
| Total Carbs | 3.31g | 5% | |
| Sugars | 1.38g | 25% | |
| Dietary Fiber | 1.09g | 19% | |
| Protein | 1.31g | 12% | |
| Vitamin C | 6.6mg | 49% | |
| Iron | 1mg | 26% | |
| Calcium | 28.6mg | 13% | |
* 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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