Directions:
- Melt the butter in a large pot over medium heat.
- Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
- Add the asparagus, potatoes and stock and increase the heat to high.
- When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
- Remove from the heat and let cool for 5 minutes.
- Puree the soup in batches in a food processor or blender until very smooth.
- Return the soup to a clean pot.
- To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
- Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1013.45 Kcal (4243 kJ) | ||
| Calories from fat | 70.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.84g | 12% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 7% | |
| Sodium | 37236.34mg | 1552% | |
| Potassium | 557.85mg | 12% | |
| Total Carbs | 190.77g | 64% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 15.8mg | 26% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3.4mg | 19% | |
| Calcium | 98mg | 10% | |
| Amount Per 100 g | |||
| Calories | 211.89 Kcal (887 kJ) | ||
| Calories from fat | 14.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 12% | |
|---|---|---|---|
| Cholesterol | 4.58mg | 7% | |
| Sodium | 7785.14mg | 1552% | |
| Potassium | 116.63mg | 12% | |
| Total Carbs | 39.88g | 64% | |
| Sugars | 1.24g | 24% | |
| Dietary Fiber | 1.04g | 20% | |
| Protein | 1.05g | 10% | |
| Vitamin C | 3.3mg | 26% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.7mg | 19% | |
| Calcium | 20.5mg | 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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