Asparagus And Leek Soup

By á-174942

Ingredients

• 2 tablespoons butter
• 1 leek, white part only halved lengthwise, washed well and chopped
• 3/4 pound asparagus cut 1/2" pieces
• 1 can reduced-sodium chicken broth - (14 1/2 oz)
• 1 garlic clove pressed
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper

Details

Servings 4

Preparation

Step 1

Heat butter in a large soup pot over medium-high heat until foam subsides. Add leek and sauté 2 minutes, stirring. Add asparagus and cook 1 minute more.

Add broth and garlic to pot; bring to a boil. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.

Mix in cream, salt and pepper. Blend soup in batches in a food processor or blender until smooth. Return to pot to heat through.

This recipe yields 4 servings.

Carbohydrates: 8 grams
Net Carbs: 6.5 grams
Fiber: 1.5 grams
Protein: 4.5 grams
Fat: 14 grams
Calories: 170