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This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
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Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 778 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Asparagus Leek Soup in Country April/May 1993, p47
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Reviewed on Apr. 11, 2012 by sunnybarber
This is my families favorite soup recipe. AWESOME!!!
Reviewed on Sep. 17, 2011 by Milda
I have made this recipe more than once. I prefer canned asparagus at the end, since I don't like the crisp. The last time I made this I was out of asparagus; instead I put in some sliced fully cooked chicken sausage (roasted red pepper with onions and asiago flavor) and some sauted sliced portabellos. This made it yummy and hardy. You can really do a lot of different things with this soup since the base flavor is so good!
Reviewed on Oct. 05, 2010 by honeysucklerose
This looks delicious, but what should I do if I don't have a dutch oven?
Reviewed on Mar. 29, 2010 by Silver Queen
My husband loved the recipe. The leeks were kinda of scary at first but rinse them well and be sure to get inside the leaves. I cut the recipe in half and tried freezing some without the cream. Will add the cream when reheating.
Reviewed on Feb. 16, 2010 by dorismiller
Have made it several times and get requests for it
Reviewed on Jan. 29, 2010 by FriedaG
When I can't find asparagus, I substitute broccoli. Either way it's delicious.
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