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Categories:Viewed: 54 - Published at: 4 years ago
Ingredients
- 1 c. finely minced white and pale green part washed well of leek
- 1 x garlic clove chopped
- 2 Tbsp. unsalted butter
- 1 lb asparagus trimmed and cut into 1-inch pcs
- 1 1/4 c. chicken broth
- 1/3 c. lowfat sour cream
Method
- In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, till the leek is softened, add in the asparagus, the broth, and 1/2 c. water, and simmer the mix, covered, for 10 to 12 min, or possibly till the asparagus is very tender.
- Puree two thirds of the mix in a blender till it is very smooth, stir the puree into the mix remaining in the pan, and whisk in the lowfat sour cream and salt and pepper to taste.
- Cook the soup over moderately low heat till it is heated through, but don't let it boil.
- Serves 2.
