CREAMY SPRING ASPARAGUS SOUP

Ingredients

• 1 tablespoon butter
• 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
• 1 (1-pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
• 1/3 cup low-fat sour cream
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped chives

Directions

• Melt butter in a medium pot over medium low heat.
• Add leeks and cook, stirring often, until tender, about 10 minutes.
• Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.
• Remove pot from heat ad set aside to let cool slightly.

• Carefully transfer soup to blender in batches and purée until smooth.
• Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper.
• Ladle soup into bowls, garnish with chives and serve.

Nutritional Info

Per Serving:
140 calories (50 from fat)
5g total fat
2.5g saturated fat
20mg cholesterol
330mg sodium
19g carbohydrates
3 g dietary fiber
6g sugar
5g protein

SmartPoints value : 5

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