Cream of Leek and Asparagus Soup

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Cream of Leek and Asparagus Soup

 

Recipe By :Vibrant Life Online

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 cup onion -- chopped

2 large celery stalks -- diced

1 1/2 pounds asparagus

6 large leeks -- white and pale green parts only, chopped

2 medium potatoes -- peeled and finely diced

2 teaspoon McKay's Chicken-style Seasoning

1/2 teaspoon tarragon

1/2 teaspoon dried basil

6 cups water

1/4 cup fresh parsley -- chopped

1 cup low-fat soy milk

salt to taste

 

Heat oil in large pot. Add onion and celery; sauté until translucent. Snap off

tough asparagus bottoms. Cut stems into one-inch pieces. Reserve tips. Add the

remaining pieces to the pot along with leeks, potatoes, seasoning, dried

tarragon and basil, and water. Bring to a boil; lower heat, simmer (covered)

until the vegetables are tender, approximately 25 minutes.

 

Puree soup in batches and return to pot at low heat. Stir in parsley. Add milk

and salt. Simmer for 10 minutes. Just before serving, steam the reserved

asparagus tips to a bright green and crisp-tender. Stir into the soup and serve.

 

Source:

" http://www.vibrantlife.com/index.html "

 

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Per Serving (excluding unknown items): 151 Calories; 3g Fat (17.9% calories from

fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 63mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

 

 

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