A Healthy Recipe For Cream Of Asparagus And Leek Soup

Servings: 4
Nutrition information per serving:

1 Bunch (8)

Asparagus spears

1 1/2 Cups

Leeks (white portion only), chopped

2 Cups

Chicken broth

1/2 Cup

Skim milk

4 Teaspoons

Margarine

1 Tablespoon

All-purpose flour

Pinch of

White pepper

Pinch of

Nutmeg

  1. Trim bottoms from asparagus. Steam asparagus until cooked, about 5 minutes. Cut off and reserve tips. Puree stems in a food processor until smooth.
  2. Melt margarine in a saucepan, add leeks. Saut? over medium-high heat until soft, about 8 minutes.
  3. Add pureed asparagus and simmer 10 minutes, then add milk, asparagus tips, and seasonings. Heat soup through, but do not boil, and serve.

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