Tender young asparagus yields the best results. If you don't have the homemade Chicken or Vegetable Stock, you can substitute the commercial sodium-reduced chicken stock or the vegetable stock.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2007
Ingredients
Method
In large saucepan, melt butter over medium heat; fry leek, onion, garlic, thyme and pepper, stirring occasionally, until softened, about 8 minutes.Stir in wine; cook, stirring, until no liquid remains, about 2 minutes. Pour in stock and bring to boil. Add asparagus; reduce heat and simmer until asparagus is tender, 12 minutes. Let cool slightly.
In batches in blender, puree soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return soup to clean saucepan. Stir in cream; heat through over medium heat, stirring occasionally. Ladle into bowls. Sprinkle with chives. Serve with lemon to squeeze over top.
Nutritional facts Per each of 8 servings: about
- Sodium 22 mg
- Protein 3 g
- Calories 92.0
- Total fat 6 g
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
%RDI
- Iron 11.0
- Folate 85.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 22.0
