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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love all these vegetables. leeks, asparagus are two of my favourites. Low fat and so tasty. I got this recipe from Daily Diabetic . Ingredients:
3/4 lb asparagus |
1 1/2 teaspoons vegetable oil |
1 teaspoon garlic, crushed |
1 cup onion, chopped |
2 leeks, sliced |
3 1/2 cups chicken stock |
1 cup potato, peeled and diced |
salt and pepper |
2 tablespoons parmesan cheese, grated |
Directions:
1. Trim asparagus; cut stalks into pieces and set tips aside.
2. In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
3. Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
4. Puree in food processor until smooth.
5. Taste and adjustseasoning with salt and pepper.
6. Return to saucepan.
7. Steam or microwave reserved asparagus tips just until tender; add to soup.
8. Serve sprinkled with Parmesan cheese.
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