Creamy Spring Asparagus soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T Saffola! large leek- white and light green parts only, cleanned and cut into 1 inch pieces4 c of low sodium broth1 med yukon gold potatoe - peel or not and cut into 1 inch pieces1 lb. of asparagus cut into 1 inch pieces1/3 c fat free sour cream Sea salt and pepper to taste2 T chopped chives
Melt butter in medium pot low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. add broth and potatoe and bring to a boil. Reduce heat to medium low, add cut up aspargus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat and set aside to cool.
Blend with immersion stick. Return soup to stove and boil. Remove from heat and add sour cream. Season with salt and pepper and garnish with chives.
Serving Size: 4 serving sizes
Number of Servings: 4
Recipe submitted by SparkPeople user JUFERG.
Blend with immersion stick. Return soup to stove and boil. Remove from heat and add sour cream. Season with salt and pepper and garnish with chives.
Serving Size: 4 serving sizes
Number of Servings: 4
Recipe submitted by SparkPeople user JUFERG.
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 3.2 g
- Cholesterol: 1.7 mg
- Sodium: 668.9 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.9 g
- Protein: 7.1 g
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