Nutritional Information
Per Serving:
Net Carbs: 5 grams
Fiber: 2 grams
Protein: 3 grams
Fat: 14 grams
Calories: 156
Recipe Information:
Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00
Ingredients:
- 2 tablespoons unsalted butter
1 leek (white part only), halved lengthwise, washed well and chopped
¾ pound asparagus, cut into ½ pieces
1 teaspoon chopped garlic
1 can (14 ½ ounces) chicken broth
⅓ cup heavy cream
Directions:
1. Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and sauté for 30 more seconds.
2. Add broth to pot and bring to a boil.
3. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
4. Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth.
5. Return to pot to heat through before serving (if necessary). Season with salt and freshly ground black pepper to taste.