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Leek Asparagus Soup

leek asparagus soup Side
Leek Asparagus Soup
  • Prep 15 min
  • Total 30 min
  • Servings 4
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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
9
Saturated Fat
3.5
Trans Fat
0
Cholesterol
15
Sodium
1210
Dietary Fiber
3
Sugars
7
Protein
9
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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