Add the asparagus spears to a pot of boiling water and cook for 2 min. Refresh in cold water to stop the cooking process and set aside.
Combine the stock, potatoes, and leeks in a large saucepan and bring to a boil. Simmer gently for 10 min.
Set 8 asparagus spears aside for garnish and add the rest to the saucepan. Simmer for 5 min, or until the asparagus and potatoes are tender.
Puree using a blender or food processor and then strain the mixture through a fine sieve. Return to the heat and stir in the creme fraiche. Garnish with the reserved asparagus spears and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 271 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 533.2mg | 18 % | |
Potassium 1211.4mg | 32 % | |
Total Carbohydrate 44g | 13 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 37.8g | ||
Protein 15.1g | 22 % | |
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: 271
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