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Asparagus Leek Soup

6 servings

• 1 pound leeks
• 6 tablespoons butter
• 2 ribs celery, diced
• 1 large onion, diced
• 6 cups chicken broth
• 1 pound asparagus, trimmed, cut into pieces
• 1 cup cream
• 1 teaspoon salt
• Pepper, to taste

Cut the root ends off the leeks. Trim the green part off. Split lengthwise. Slice thinly across the grain. Soak in water and drain.

Melt the butter in a heavy soup pot. Add the leeks, celery and onion. Cook until soft. Add the broth and asparagus, and bring to a boil. Reduce the heat, cover and simmer until soft. Carefully puree the soup (in small batches) in a food processor. Return to the pot. Whisk in the cream, salt and pepper, and simmer 10 minutes.

Per serving: 315 calories, 28 g fat, 85 mg cholesterol, 1,270 mg sodium, 11 g carbohydrates, 7 g protein, 2 g fiber.

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.

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