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Categories:Viewed: 54 - Published at: a year ago
Ingredients
- 1 lb Leeks
- 1 lb Asparagus
- 1 tb Butter
- 2 Stalks Celery, Chopped
- 1 Lg Onion, Diced
- (2-3 Garlic Cloves, minced)*
- 1 potato chopped
- 6 C Chicken Broth
- 1 tsp Ground Pepper
- 1 c Fat Free Half & Half
Method
- -Clean & rinse leeks, chop - using white and light green portion of leek
- -Chop asparagus, set aside
- -Melt butter in lg soup pan
- -Add celery, leeks, garlic and onion to pan & saute til soft, add chick broth as needed to keep moist
- -Add 4 c chick broth and asparagus and potato. Bring to boil, lower heat, cover and simmer until very soft, about 30 min
- -Cool slightly, then puree in batches using processor or blender
- -Return puree to pan, add remaining broth and pepper, and bring to simmer
- -Whisk in half & half
