Asparagus and Leek Soup

DifficultyModerate
Yield4 servings
Prep15 mins
Cook15 mins

5.4g

Net Carbs

4.9g

Protein

13.8g

Fat

2.2g

Fiber

167

Calories

Asparagus and Leek Soup
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:

  1. 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.
  2. Add broth to pot and bring to a boil.
  3. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
  4. Mix in cream, and season with salt and freshly ground black pepper. Blend soup in a food processor or blender until smooth.
  5. Return to pot to heat through before serving (if necessary). Season with additional salt and freshly ground black pepper to taste.

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