CREAMY SPRING ASPARAGUS SOUP

Ingredients

1 tablespoon butter
1 large leek, white and light green parts only, cleaned and
cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch
pieces
1 (1-pound) bunch asparagus, woody stems snapped off and
discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons chopped chives

Directions

Melt butter in a medium pot over medium low heat. Add leeks
and cook, stirring often, until tender, about 10 minutes. Add
broth and potatoes and bring to a boil. Reduce heat to medium
low, add asparagus and simmer gently until potatoes and
asparagus are tender, 10 to 15 minutes. Remove pot from heat
ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until
smooth. Return soup to pot and bring to a boil. Remove from
heat, whisk in sour cream and season with salt and pepper.
Ladle soup into bowls, garnish with chives and serve.

Nutritional Info

Per Serving:
140 calories (50 from fat)
5g total fat
2.5g saturated fat
20mg cholesterol
330mg sodium
19g carbohydrates
3 g dietary fiber
6g sugar
5g protein

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