- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 150 cal
- 4g fat (0.5g sat)
- 0mg chol
- 130mg sodium
- 25g carb
- 4g fiber
- 3g sugars
- 4g protein
Ingredients
- 2 tablespoons olive oil or butter
- 3/4 cup sliced leeks, white and tender green parts
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 quart vegetable broth
- 2 large or 3 medium russet potatoes, peeled and finely chopped
- 1 bunch coarsely chopped asparagus, tough ends removed
- Salt and pepper, to taste
- 1/8 teaspoon grated nutmeg
- 1/2 cup cream (optional)
Directions
In a heavy pot, heat oil or butter over medium heat and cook leeks, garlic and thyme for 5 to 6 minutes, or until leeks are soft.
Pour vegetable broth into the pot. Add chopped potatoes and simmer for 20 minutes, or until potatoes fall apart. Add asparagus and simmer for 5 to 6 minutes, or until asparagus is tender.
Allow soup to cool slightly and puree in batches in a blender or food processor. Season with salt, pepper and nutmeg. Stir in cream, if desired, and heat through.
Special notes:
If you would like a little garnish, serve scattered with herbed croutons or baguette slices spread with chèvre cheese.
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