Rating:
fatsecret members overall average rating
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Good cold or hot and can be prepared in 45 minutes or less.
Ingredients
Directions
- In a saucepan cook the leek (only white and pale green parts) and the garlic in the butter over moderately low heat, stirring, until the leek is softened.
- Add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender.
- Puree 2/3 of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in salt and pepper to taste.
- Cook the soup over moderately low heat, but do not let it boil.
- Note: also good to add 1/2 cup of sour cream or Greek yogurt after pureeing.
81 members have added this recipe to their cookbook.
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Reviews
I had to use a little guesswork but this soup was quite tasty. I think next time I'll puree the entire batch.
22 Jul 10 by member: jet76
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Nutrition summary:
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There are 127 calories in 1 serving of Asparagus and Leek Soup. |
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Calorie break-down: 47% fat, 37% carbs, 16% protein. |
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Nutrition Facts
Amount Per Serving
Calories
127
% Daily Values*
Total Fat
7.26g
9%
Saturated Fat
2.576g
13%
Trans Fat
-
Polyunsaturated Fat
0.793g
Monounsaturated Fat
3.546g
Cholesterol
8mg
3%
Sodium
49mg
2%
Total Carbohydrate
12.76g
5%
Dietary Fiber
3.2g
12%
Sugars
4.04g
Protein
5.71g
Vitamin D
-
Calcium
64mg
5%
Iron
3.67mg
20%
Potassium
421mg
9%
Vitamin A
104mcg
12%
Vitamin C
12.3mg
14%
6%
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of RDI*
(127 calories)
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Calorie Breakdown:
Carbohydrate (37%)
Fat (47%)
Protein (16%)
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* Based on a RDI of 2000 calories
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