Cream of Asparagus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 C fresh asparagus, the tough, thick ends 1 leek, washed very well1 red potato, small to medium size3 C chicken broth2/3 C whipping cream1 tsp dried tarragon OR 1-1/2 Tbsp fresh
Take the tough ends of asparagus and cut them into 1-inch pieces. Cut off the end of the leek and all but about 2 inches of the green part. Cut this in half and coarsely chop. Peel and dice the potato.
Put the vegetables in a pan, along with the chicken broth. Bring to a boil and simmer 30-40 minutes or until the asparagus is tender. Cool a little.
In batches, puree the soup in a blender or food processor. Return to pan. Add the cream and tarragon. Stir well. Bring to a boil and simmer gently for 6 minues.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEEEBEE.
Put the vegetables in a pan, along with the chicken broth. Bring to a boil and simmer 30-40 minutes or until the asparagus is tender. Cool a little.
In batches, puree the soup in a blender or food processor. Return to pan. Add the cream and tarragon. Stir well. Bring to a boil and simmer gently for 6 minues.
Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEEEBEE.
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 10.4 g
- Cholesterol: 39.4 mg
- Sodium: 549.8 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g
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