Try this Asparagus and Leek Soup recipe, or contribute your own.
Suggest a better descriptionBe sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit. Coarsely chop leeks. Cut asparagus into 1 1/2 inch lengths; set aside. In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Stir in lemon rind; cook for 1 minute. Add asparagus, stock and 1 cup water; bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender. Remove and set aside 1 cup of the asparagus tips. In blender, puree remaining soup in batches until very smooth. (Soup can be covered and refrigerated for up to 1 day.) Return soup to pot; reheat over low heat. Ladle into bowls; garnish with reserved asparagus tips. Makes 8 servings. Formatted by Carole Walberg Recipe by: Daphna Rabinovitch "Canadian Living" April98 Posted to MC-Recipe Digest by "Bob & Carole Walberg"
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 129 | ||
Calories from Fat: 53 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 9mg | 3 % | |
Sodium 429.1mg | 15 % | |
Potassium 316.6mg | 8 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 10.6g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 129
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