Asparagus Leek Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 large leeks, sliced into 1/2-inch pieces1 large onion, chopped3 T. Brummel & Brown Original Spread (or other margarine)3 medium potatoes, peeled and diced4 medium carrots, sliced1 t. salt1/4 t. celery seed2 1/2 quarts chicken broth (may substitute vegetable broth)1/2 C. uncooked long grain brown rice1 pound fresh asparagus, cut into 1-inch pieces (may substitute frozen asaparagus or fresh or frozen broccoli)1/2 pound fresh spinach, chopped into 1/2 inch pieces1/4 t. ground black pepper1 C. fat free half & half
In a Dutch oven or large stock pot, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, celery seed, broth, and rice. Cover and bring to a boil. Reduce heat and simmer for 25-30 minutes. Stir in asparagus.
Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, black pepper, and half & half. Heat through.
Serving Size: Makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user DDEBBYWILSON.
Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, black pepper, and half & half. Heat through.
Serving Size: Makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user DDEBBYWILSON.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 1.8 g
- Cholesterol: 3.7 mg
- Sodium: 780.4 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.8 g
- Protein: 3.5 g
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