Creamy Asparagus Leek Soup with Creme Fraiche - 20g Carbs, 5g Fiber, 4g Sugar
From: Skinnytaste.com
Servings: 5
Size: about 1 1/2 cups
2 lbs asparagus (2 bunches) tough ends snapped off
1 Tbsp butter
4 leeks, white and pale green only, halved lengthwise, sliced thin
2 cloves garlic, minced
32 oz container PLUS 1 cup Swanson reduced-sodium chicken broth
2 Tbsp Creme Fraiche
Kosher salt, to taste
Fresh pepper, to taste
Optional chives, for garnish
In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.
Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.
To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.
Makes: 7 1/3 cups
Servings: 5
Size: about 1 1/2 cups
141 Calories, 5g Fat, 14mg Cholesterol, 7g Protein, 20g Carbs, 5g Fiber, 4g Sugar, 476mg Sodium (without salt)
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