* Exported from MasterCook *

ASPARAGUS AND LEEK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp butter
1 leek
white part only halved lengthwise
washed well and chopped
3/4 lb asparagus -- 375g
cut into 1/2" - 12mm pieces
2 1/2 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Here's a simple soup in which the taste of the vegetables really comes through. Recipes often call for a soup such as this to be strained, but I prefer the earthy texture of the more rustic version
Heat the butter in a large saucepan over medium-high heat until the foam subsides. Add the leek and saute, stirring, for 2 minutes. Add the asparagus and saute, stirring, for 1 minute. Add the stock to the pan and bring to a boil. Lower the heat, cover, and simmer for 8 to 10 minutes, or until the asparagus is tender. Transfer the mixture to a food processor. Add the cream, salt, and pepper, and puree for 1 minute, or until smooth. Serve immediately.
Makes about 3-4 cups



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Per Serving (excluding unknown items): 191 Calories; 17g Fat (80.7% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 1417mg Sodium. Exchanges: 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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