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Receta Asparagus, Leek, And Potato Soup Du Jour

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Raciónes: 6

Ingredientes

Cost per serving $2.67 view details
  • 4 Tbsp. unsalted butter
  • 2 med leeks, trimmed
  • 2 med all-purpose potatoes, peeled and diced
  • 1 lb fresh asparagus, trimmed
  • 6 c. chicken stock
  • 1/2 c. heavy cream salt, to taste white pepper, freshly grnd, to taste
  • 2 Tbsp. unsalted butter - optional, for enrichment
  • 4 Tbsp. finely chopped fresh chives, for garnish

Direcciones

  1. Trim the leeks of all but 2-inches of greens, rinse well, and thinly slice.
  2. Peel and dice the asparagus stalks, reserve the tips.
  3. In a large, heavy casserole, heat the butter over low heat. Add in the leeks, potatoes, and asparagus stalks and cook for 2 to 3 min. Add in the chicken stock, bring to a boil, reduce heat, and simmer for 25 min, covered, or possibly till the vegetables are tender. Cold the soup slightly.
  4. With a slotted spoon, remove 1 c. of the vegetables and reserve. Transfer the remaining soup to the workbowl of a food processor or possibly blender and process till smooth.
  5. Return the pureed soup to the casserole and place over medium heat. Add in the asparagus tips and cook 4 to 5 min or possibly till just tender. Add in the reserved cooked vegetables and cream and simmer 5 min longer. Taste and correct the seasoning, adding the optional butter and the chives. Serve the soup warm or possibly lightly chilled.
  6. This recipe serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 369g
Recipe makes 6 servings
Calories 180  
Calories from Fat 104 58%
Total Fat 11.88g 15%
Saturated Fat 7.4g 30%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 415mg 17%
Potassium 514mg 15%
Total Carbs 14.5g 4%
Dietary Fiber 3.1g 10%
Sugars 1.3g 1%
Protein 4.71g 8%
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