Leek & Asparagus French Potage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Onion, 1/2 med (diced)Leeks, 2 med (diced)Asparagus, fresh, 1 large bunch (cut in 1in pieceCauliflower, 2 cups or half a small head (diced)Low Sodium Broth (Chicken or Veg), 7 cupsParsley, fresh, 1/4 cup (or dried if no fresh parsley available)Lemon Juice, 1/8 cupPepper, to tasteUnsalted butter, 1/2 cup, 1 cup
In large pot, saute onion and leek. Add cauliflower and asparagus, as well as broth.
Stir in parsley and bring to a boil.
Reduce heat and let simmer for 30 minutes.
Add butter and lemon juice.
With a hand blender (or food processor), blend the soup well until you obtain a creamy consistence.
Serve hot.
You can top with sour cream and/or asparagus tips for a nice presentation.
This soup refrigerates well up to a week. Just reheat in the microwave and enjoy again!
Stir in parsley and bring to a boil.
Reduce heat and let simmer for 30 minutes.
Add butter and lemon juice.
With a hand blender (or food processor), blend the soup well until you obtain a creamy consistence.
Serve hot.
You can top with sour cream and/or asparagus tips for a nice presentation.
This soup refrigerates well up to a week. Just reheat in the microwave and enjoy again!
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 9.6 g
- Cholesterol: 24.9 mg
- Sodium: 209.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.1 g
- Protein: 5.5 g
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