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Ingredientes
- 1 c. finely minced white and pale green part washed well of leek
- 1 x garlic clove chopped
- 2 Tbsp. unsalted butter
- 1 lb asparagus trimmed and cut into 1-inch pcs
- 1 1/4 c. chicken broth
- 1/3 c. lowfat sour cream
Direcciones
- In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, till the leek is softened, add in the asparagus, the broth, and 1/2 c. water, and simmer the mix, covered, for 10 to 12 min, or possibly till the asparagus is very tender. Puree two thirds of the mix in a blender till it is very smooth, stir the puree into the mix remaining in the pan, and whisk in the lowfat sour cream and salt and pepper to taste. Cook the soup over moderately low heat till it is heated through, but don't let it boil.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 424 | |
| Calories from Fat 341 | 80% |
| Total Fat 38.76g | 48% |
| Saturated Fat 23.6g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 537mg | 22% |
| Potassium 848mg | 24% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.25g | 5% |
| Protein 10.24g | 16% |
