Low Fat Cream of Asparagus Soup Recipe

Name: Low Fat Cream of Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 3 leeks, sliced, white parts only; 1 12 lbs asparagus, trimmed and cut into 2-inch pieces; 1 large potato, diced; 6 cups vegetable broth; 2 cups 1% low-fat milk; ½ cup light cream; bay leaf; 1 pinch salt; 1 pinch black pepper

Servings: persons

1 tablespoon unsalted butter
3 leeks, sliced, white parts only
1 12 lbs asparagus, trimmed and cut into 2-inch pieces
1 large potato, diced
6 cups vegetable broth
2 cups 1% low-fat milk
½ cup light cream
bay leaf
1 pinch salt
1 pinch black pepper

1
Blanch asparagus for 3 minutes and cool in ice water.
2
Set aside.
3
Sautee leeks in butter until soft.
4
Add potato, bay leaf and stock.
5
Bring to the boil and cook for 10 minutes or until potato is just soft.
6
Add asparagus, cook for another 10-15 minutes.
7
Remove bay leaf, puree in blender in 2 cup batches and force through mesh strainer if desired.
8
Return soup to heat and gradually add in milk and cream.
9
Add salt and pepper to taste.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 3 leeks, sliced, white parts only, 1 12 lbs asparagus, trimmed and cut into 2-inch pieces, 1 large potato, diced, and more.

Yes, Low Fat Cream of Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Fat Cream of Asparagus Soup

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