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.