Creamy Asparagus, Leek and Potato Soup
Asparagus is a good source of folate, vitamin K, and antioxidants.
This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Creamy Asparagus, Leek and Potato Soup
Ingredients
Instructions
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In a large pot, melt the butter over medium heat. Add the leek and garlic, and cook until softened.
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Add the asparagus, potato, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
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Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
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Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
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Cook for an additional 5 minutes to heat through.
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Serve the soup hot, garnished with chopped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
