Asparagus and Leek Soup

Author: Canadian Living

Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 3 leeks white and pale parts only
  • 2 lbs asparagus trimmed
  • 2 tablespoons vegetable oil
  • 2 teaspoons grated lemon rind
  • 5 cups chicken stock

Method

Coarsely chop leeks. Cut asparagus into 1-1/2-inch (4 cm) 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 (250 mL) water, bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.

Remove and set aside 1 cup (250 mL) of the asparagus tips. In blender, pur?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.

Nutritional facts Per serving, about:

  • Sodium 500 mg
  • Protein 6 g
  • Calories 88.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Total carbohydrate 8 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 59.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Asparagus and Leek Soup

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