Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 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
- 4 tablespoons unsalted butter
- 2 medium leeks trimmed
- 2 medium potatoes peeled and diced
- 1 pound fresh asparagus trimmed
- 6 cups chicken stock
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon freshly ground white pepper
- 2 tablespoons unsalted butter
- 4 tablespoons finely minced fresh chives
Directions
Trim leeks of all but 2-inches of greens then rinse well and thinly slice.
Peel and dice the asparagus stalks reserving tips.
In a large heavy casserole melt the butter over low heat.
Add leeks, potatoes and asparagus stalks and cook for 3 minutes.
Add chicken stock and bring to a boil then reduce heat and simmer 25 minutes covered.
Cool soup slightly.
With a slotted spoon remove 1 cup of the vegetables and reserve.
Transfer the remaining soup to a blender and process until smooth.
Return the pureed soup to the casserole and place over medium heat.
Add the asparagus tips and cook 5 minutes.
Add the reserved cooked vegetables and cream and simmer 5 minutes longer.
Category:Cathy's Recipes
Category:Vegetable Soup Recipes
Category:Leek Recipes
Category:Potato Recipes
Category:Asparagus Recipes
Category:Heavy cream Recipes
Category:Chicken stock Recipes