Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 3 medium leeks (white portion only), chopped; 3 tablespoons butter; 4 cups chicken broth; 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces; 2 cups diced peeled potatoes; 1/8 to 1/4 teaspoon white pepper; 1/2 cup 2% milk; 1 tablespoon minced fresh parsley

"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."

Ingredients

3 medium leeks (white portion only), chopped
3 tablespoons butter
4 cups chicken broth
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups diced peeled potatoes
1/8 to 1/4 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley

Directions

In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

Nutrition Facts

1 cup: 178 calories, 8g fat (4g saturated fat), 17mg cholesterol, 748mg sodium, 22g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

Reviews

Click stars to rate

Average Rating:

booklover1

Apr 23, 2017

This soup was easy to make and very tasty. I used fat-free, low-sodium chicken broth and did not need to add salt. I used the higher amount of white pepper suggested.
Ginkeez

Mar 19, 2012

I used yukon potatoes and added 1/2 tsp. salt and fresh thyme. Salt was not needed. This was delicious! I was not sure it was going to have the flavor I was looking for, but it was better than I expected. I will be using this recipe from now on.
NJ_mommy_1

Mar 24, 2010

This soup was very tasty and I will be making it again. Thanks Lynn for sharing this recipe!