Asparagus and Leek Soup
5.4g
Net Carbs
4.9g
Protein
13.8g
Fat
2.2g
Fiber
167
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 cup Leeks, fresh chopped
- 1 teaspoon Garlic
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 1/3 cup Heavy Cream
- 3/4 pound Asparagus
- 2 tablespoons Unsalted Butter Stick
Directions:
- Melt butter in a large pot over medium-high heat. Clean leeks and dice the white and some of the green top. Chop asparagus into 1-2 inch pieces. Add leeks to the pan and sauté for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and sauté for 30 more seconds.
- Add broth to pot and bring to a boil.
- Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
- Mix in cream, and season with salt and freshly ground black pepper. Blend soup in a food processor or blender until smooth.
- Return to pot to heat through before serving (if necessary). Season with additional salt and freshly ground black pepper to taste.
