Sweat leeks in butter until tender (without color) in a heavy gauge sauce pot
Add flour and stir well while remaining on the heat
Add chicken stock and milk. Bring to a boil simmer for 20 minutes
Add asparagus and simmer until tender.
Carefully remove asparagus with a slotted spoon and place in blender. Add the cooking liquid and blend well( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam..)
Strain through a fine chinois. Bring to a simmer add the goat cheese and season with salt and pepper.
The soup can be served with crab and garnished with blanched asparagus spears
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (924g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 246 (71%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 75.5mg||23 %|
|Sodium 3085.8mg||106 %|
|Potassium 321.7mg||8 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 19.2g|
|Protein 6.1g||9 %|
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Calories per serving: 345
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