Cream of Asparagus Leek Soup with Creme Fraiche
User Reviews
5.0
15 reviews
Excellent
Cream of Asparagus Leek Soup with Creme Fraiche
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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.
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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 Information
Show Details
Calories
141kcal
(7%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1.5g
(8%)
Cholesterol
14mg
(5%)
Sodium
476mg
(20%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5servings (7 1/3 cups)
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 14mg | 5% |
| Sodium | 476mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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