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Asparagus Soup

Fresh and smooth asparagus soup in a base of leeks, onions and potatoes in chicken broth and seasoned with lemon

Yield: 9.86 oz | Serving Size: 9.86 - OZ FL | Portions: 20

Ingredients

  • 2  Tbsp
  • Olive Oil
  • 2  small
  • Leeks, cleaned and sliced
  • 2  small
  • Onions, chopped
  • 6  medium
  • Russet Potatoes, peeled and cubed
  • 4  lb
  • Fresh Asparagus, cut into 1" pieces
  • 3  qts
  • Low Sodium, Low Fat Chicken Stock
  • 2  Tbsp Mrs. Dash Lemon Pepper Seasoning Blend
  • 2  Tbsp
  • Fresh Lemon Juice
  • 1/3  c
  • Low Fat Sour Cream

Preparation

  1. In a stock pot over medium heat, add olive oil, sauté leeks and onions, about 3 minutes.
  2. Add potatoes and asparagus, reserve 20 tips for garnish. Sauté for 5 minutes. Add chicken stock and simmer until potatoes are tender, about 20 minutes. Remove from heat and set aside to cool.
  3. Working in batches, puree cooled soup in food processor until smooth.
  4. Return soup to stock pot and stir in Mrs. Dash® Lemon Pepper Seasoning Blend and lemon juice.
  5. Blanch reserved asparagus tip. Ladle soup into bowls, lay asparagus tip on top, drizzle with sour cream.
  6. * Substitute vegetable stock for vegetarian soup.
Nutrition Facts
Serving Size: 9.86 OZ FL
Servings: 20
Amount Per Serving
Calories 120 Calories from Fat 26
Per Serving % Daily Value*
Total Fat 3 g 4%
   Saturated Fat 1 g 5%
   Trans Fat 0 g  
Cholesterol 5 mg 1%
Sodium 83 mg 3%
Potassium 466 mg
Total Carbohydrate 18 g 6%
   Dietary Fiber 3 g 12%
   Sugars 0 g  
Protein 6 g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Carbohydrate 300g 375g
  Dietary Fiber 25g 30g
Calories per gram:
Fat 9       Carbohydrate 4       Protein 4