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Low-fat Asparagus Leek Soup

This is a delicious soup, and the lighter version is just as good. I have substituted fat-free half-and-half for the cream and have greatly reduced the amount of butter. I sometimes like to add a few drops of fresh lemon juice to soups to give them a lift and to reduce the amount of salt needed.

6 servings

• 1 pound leeks
• 1 pound asparagus
• 1 tablespoon butter
• 2 ribs celery, thinly sliced
• 1 large onion, diced
• 6 cups fat-free chicken broth
• 1/4 teaspoon freshly ground black pepper
• 1 cup fat-free half-and-half
• Fresh lemon juice, optional

Cut the root end and the green part off the leeks. Split the leeks length-wise. Place in a large bowl or sink full of water. Pull out each layer of leek to remove any sand in between the layers. Let the sand sink to the bottom, then rinse the leeks thoroughly. Slice thinly and set aside. Chop the asparagus and place in a separate container.

Melt the butter in a heavy soup pot. Add the leeks, celery and onion, and saute until soft, adding chicken broth as keep the vegetables moist.

Add 4 cups of the chicken broth and the asparagus. Bring to a boil, reduce heat, cover and simmer until vegetables are very soft, about 30 minutes.

Allow to cool slightly before blending. Place small batches in a blender. Puree, then place the pureed soup in another pot and continue, adding chicken broth if needed as you go, until all the soup is pureed.

Return the soup to the stove, add the remaining chicken broth and pepper, and bring to a simmer. Whisk in the fat-free half-and-half and adjust seasoning, adding a few drops of lemon juice if desired.

Per serving: 97 calories, 2 g fat, 5 mg cholesterol, 379 mg sodium, 14 g carbohydrates, 5 g protein, 2 g fiber.

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