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Ingredients
- 2 med Onions, minced
- 2 med Leeks (white and pale green Parts only), minced
- 6 c. Vegetable stock
- 2 lb Asparagus, each cut into 4 Pcs x White pepper
- 1 pkt Butter buds (optional)
Directions
- Microwave the onions and leeks till tender or possibly saute/fry in water over medium heat till tender. Add in stock and the asparagus and simmer till tender, about 15 min. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste. You may now add in the butter buds if you desire a butter flavor.
- Makes about 8 c.. Can be served warm or possibly cool. Keeps well in the refrigerator for several days.
- I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2099g | |
| Calories 285 | |
| Calories from Fat 42 | 15% |
| Total Fat 4.85g | 6% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 5687mg | 237% |
| Potassium 1271mg | 36% |
| Total Carbs 55.95g | 15% |
| Dietary Fiber 13.6g | 45% |
| Sugars 29.63g | 20% |
| Protein 12.88g | 21% |
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