| Asparagus and Leek Soup
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| Servings: 6 Category: Soup |
(267 ratings) |
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Nutrition
Information:
Calories:
105
Protein:
7g
Carbs:
17 g
Fat:
1 g
Saturated Fat:
0 g
Sodium:
73 mg
Fiber:
4 g
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Ingredients - 1 1/2 lbs chopped fresh asparagus, washed and tough ends removed
- Nonfat cooking spray
- 1/2 cup onion, chopped
- 1 cup leeks (white part only), washed and chopped
- 1/2 cup celery, chopped
- 1 small potato, peeled and cubed
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup nonfat sour cream
- Salt and pepper to taste (added salt not included in nutrition facts)
Instructions - Spray a skillet with nonfat cooking spray and heat over medium heat.
- Add asparagus, onions, leeks, celery and potato, then cover and cook for 20 minutes or until vegetables are softened, stirring occasionally.
- Place vegetables in a food processor and puree until smooth.
- In a large saucepan, bring broth to a boil then reduce heat to a simmer. Add vegetable mixture and stir well. Stir in sour cream and mix until well incorporated.
- Add salt and pepper to taste (optional)
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