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    You are in: Home / Recipes / Asparagus and Leek Soup Recipe
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    Asparagus and Leek Soup

    Asparagus and Leek Soup. Photo by Boomette

    1/2 Photos of Asparagus and Leek Soup

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lorrie in Montreal's Note:

    I love all these vegetables. leeks, asparagus are two of my favourites. Low fat and so tasty. I got this recipe from Daily Diabetic recipes.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim asparagus; cut stalks into pieces and set tips aside.
    2. 2
      In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
    3. 3
      Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
    4. 4
      Puree in food processor until smooth.
    5. 5
      Taste and adjustseasoning with salt and pepper.
    6. 6
      Return to saucepan.
    7. 7
      Steam or microwave reserved asparagus tips just until tender; add to soup.
    8. 8
      Serve sprinkled with Parmesan cheese.

    Ratings & Reviews:

    • on February 13, 2012

      55

      This is a wonderful recipe. So healthy and green. It was very easy to do. What is great is that there is no cream in it. We ate it without the parmesan because I forgot to add it. And we liked it a lot even without it. Thanks Lorrie :) Made for healthy tag game

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2011

      45

      I thought this was a pretty good soup. I don't like it with the cooked tips added though, I'd prefer it all blended up. I also thought the cheese at the end was very important and really helped bring the flavors together. I was trying to avoid using it at the beginning and didn't think it was nearly as good. Thanks for sharing this recipe! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2007

      45

      Thick and tasty. It pays to wait until blending the vegetables before seasoning. The taste of the asparagus really comes through after blending. I used all of one of the leeks and just the white bit of the other. Not sure if I was supposed to just use the white bits, in which case the soup wouldn't have turned out so green. I like it green. Ate two big bowls of it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asparagus and Leek Soup

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 193.0
     
    Calories from Fat 47
    24%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.4 g
    7%
    Cholesterol 8.5 mg
    2%
    Sodium 363.3 mg
    15%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 8.1 g
    32%
    Protein 10.2 g
    20%

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