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

    Leek and Asparagus Soup With Clams. Photo by milliwuu

    1/2 Photos of Leek and Asparagus Soup With Clams

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    milliwuu's Note:

    This soup is good even without any clams or other seafood. Hard to imagine how a little butter can turn crunchy and smelly vegetables into such delicious creamy soup. (I have substituted asparagus and spinach with other vegetables works good too. In the picture is the Spoon PakChoy i used once.)

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    Serves: 6-8



    Units: US | Metric


    1. 1
      cook leek in butter to soften, about 2 minutes (do not burn).
    2. 2
      add asparagus and water just to cover them, cook about 3 minutes to soften.
    3. 3
      add spinach, cook for about 1 minute to soften.
    4. 4
      add water or stock (cold, if your stick blender is not all stainless steel) and puree.
    5. 5
      Heat up the soup and add the clams. (If you are afraid some of the clams may still have sand inside, cook the clams in a separate pot then put the good clams and clam juice into the soup.).
    6. 6
      Add salt and pepper to taste.
    7. 7
      Ladel into bowls, garnish and serve.

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    Nutritional Facts for Leek and Asparagus Soup With Clams

    Serving Size: 1 (274 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.7
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 3.7 g
    Cholesterol 26.6 mg
    Sodium 311.5 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 3.1 g
    Sugars 3.2 g
    Protein 9.1 g

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