Directions:
- Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
- Peel and dice the asparagus stalks reserving tips.
- In a large heavy casserole melt the butter over low heat.
- Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
- Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
- Cool soup slightly.
- With a slotted spoon remove 1 cup of the vegetables and reserve.
- Transfer the remaining soup to a blender and process until smooth.
- Return the pureed soup to the casserole and place over medium heat.
- Add the asparagus tips and cook 5 minutes.
- Add the reserved cooked vegetables and cream and simmer 5 minutes longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.07 Kcal (926 kJ) | ||
| Calories from fat | 119.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 20% | |
|---|---|---|---|
| Cholesterol | 38.57mg | 13% | |
| Sodium | 430.33mg | 18% | |
| Potassium | 469.56mg | 10% | |
| Total Carbs | 19.55g | 7% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.91 Kcal (297 kJ) | ||
| Calories from fat | 38.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 20% | |
|---|---|---|---|
| Cholesterol | 12.37mg | 13% | |
| Sodium | 138.04mg | 18% | |
| Potassium | 150.62mg | 10% | |
| Total Carbs | 6.27g | 7% | |
| Sugars | 2.23g | 28% | |
| Dietary Fiber | 0.86g | 11% | |
| Protein | 2.55g | 16% | |
| Vitamin C | 2.5mg | 13% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.6mg | 11% | |
| Calcium | 16.7mg | 5% | |
* 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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