| |
| INGREDIENTS |
| 2 tsp. |
olive oil |
| 1½ lb. |
asparagus, cut into 2-inch pieces |
| 1 |
medium onion, chopped |
| 1 |
celery stalk, chopped |
| 2 |
leeks, chopped (white part only) |
| 1 |
medium potato, peeled and cut into 1-inch pieces |
| 3½ cups |
fat-free reduced sodium chicken or vegetable broth |
| ½ cup |
fat-free sour cream |
|
|
|
| RECIPE |
- Heat oil in a large Dutch oven.
- Sauté asparagus, onion, celery, leeks, and potato for 5 minutes, stirring occasionally.
- Add broth and simmer for 20 minutes, until vegetables are softened.
- Remove from heat and let cool about 5 minutes.
- Puree soup in batches in blender or food processor until smooth.
- Return soup back to pot and stir in sour cream.
- Warm over low heat.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
204 |
|
| Total Fat |
2 g |
|
| Sodium |
376 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
4 g |
|
| Protein |
5 g |
|
|
|
