Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 TBS. BUTTER
- 1 large leek, white part only, well washed and chopped
- 4 scallions, trimmed and chopped
- 1/2 lb. potatoes (1 large), peeled and cubed
- 1 lb. asparagus, trimmed and chopped
- 4 cups vegetable stock
- Salt to taste
- About 1 Tbs. lemon juice
- 1/3 cup crème fraîche, sour cream or plain yogurt
- 12 to 16 chives, sliced
- 4 radishes, thinly sliced
- =
Directions
1. Melt butter in large pot over medium heat. Stir in leeks and scallions, and cook until very soft, about 8 minutes, stirring often. Add potatoes, asparagus and stock, and increase heat to high. When soup reaches a simmer, reduce heat to low, and cook for 20 minutes.
2. Remove from heat, and let cool for about 5 minutes. Purée soup in batches in food processor or blender until very smooth. Return soup to clean soup pot.
3. To serve, reheat soup to a simmer just before ladling, and season to taste with salt and lemon juice. Ladle soup into bowls, and top with dollop of crème fraîche and sprinkle of chives and radishes.