Cream of asparagus and leek soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Asparagus spears -- cooked |
| 2 | tablespoons | Margarine |
| 2 | cups | Leeks, white part only -- |
| Chopped | ||
| 1 | tablespoon | Flour |
| 1½ | To 2 1/4 c | |
| ¾ | cup | Evaporated skim milk |
| 1 | dash | Salt |
| 1 | dash | White pepper |
| 1 | dash | Ground nutmeg |
| Chopped fresh parsley -- for | ||
| Garnish (opt.) | ||
| Chicken broth | ||
Directions
Serves 4. Cut stems of asparagus, reserving tips. Cook stalks until just tender. Puree cooked stalks in blender container or food processor. Melt margarine in small saucepan. Add leeks and saute until soft. Add flour, stirring constantly. Stir in broth and pureed asparagus. Simmer for 10 minutes. Add asparagus tips, milk and seasonings. Heat, but DO NOT ALLOW TO BOIL. Garnish with chopped fresh parsley, if desired.
Recipe By : Weight Watcher's 365 Recipes Cookbook/Bobb1744 File