Asparagus and Leek Soup

Ingredients

• 2 tbsps unsalted butterNutrition
• 2 tbsps olive oilNutrition
• 4 cups chicken brothNutrition
• 5 cloves garlic, mincedNutrition
• 4 cups leek, finely choppedNutrition
• 2 lbs asparagusNutrition
• 2 cups waterNutrition

Directions

1. 1In a saucepan cook the leek (only white and pale green parts) and the garlic in the butter over moderately low heat, stirring, until the leek is softened.
2. 2Add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender.
3. 3Puree 2/3 of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in salt and pepper to taste.
4. 4Cook the soup over moderately low heat, but do not let it boil.
5. 5Note: also good to add 1/2 cup of sour cream or Greek yogurt after pureeing.

Nutrition per serving

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