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Leek Asparagus Soup
leek asparagus soup
Side Dish
Prep
15
min
Total
30
min
Servings
4
Pinterest
3
Print
25
Save
1
Email
1
Ingredients
2 bags (300 g each) frozen asparagus,
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped white onion
2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground cumin
1 cup plain yogurt
Steps
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1
Cook asparagus as directed on box for minimum cook time; drain.
2
In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
3
Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
4
Place soup mixture in Dutch oven, and heat until hot.
Expert Tips
This soup can be eaten warm or cold.
Serve this soup with croutons; it will add a nice texture and flavour.
*Use any plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.
Nutrition Information
Nutrition Facts
Serving Size:
4
Calories
180
% Daily Value
Total Fat
9g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
15mg
Sodium
1210mg
Total Carbs
16g
Dietary Fiber
3g
Sugars
7g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved
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