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Cream of Asparagus Leek Soup with Creme Fraiche
5
from
3
votes
Cream of asparagus with the addition of leeks, a relative of onions, scallions and shallots, topped with a dollop of creme fraiche makes this one of my favorite Spring soups.
Prep Time:
5
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
45
minutes
mins
Yield:
5
servings (7 1/3 cups)
Course:
Soup
Cuisine:
American
Ingredients
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 + 1 cup Swanson reduced-sodium chicken broth
2
tbsp
Creme Fraiche
kosher salt and fresh pepper to taste
optional chives for garnish
Instructions
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.
Nutrition
Calories:
141
kcal
,
Carbohydrates:
20
g
,
Protein:
7
g
,
Fat:
5
g
,
Saturated Fat:
1.5
g
,
Cholesterol:
14
mg
,
Sodium:
476
mg
,
Fiber:
5
g
,
Sugar:
4
g
- WW Points:
3