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Ingredients
1 tablespoon butter
1 small onion, finely chopped
2 celery stalks, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears, tips reserved
2 cups lower-sodium chicken broth, divided
1 cup half-and-half
1½ teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
White pepper
Instructions
1 small onion, finely chopped
2 celery stalks, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears, tips reserved
2 cups lower-sodium chicken broth, divided
1 cup half-and-half
1½ teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
White pepper
1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook 5 minutes, or until softened. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat.
3. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes. Serves 4.
Recipe by Jane Howard and Karl Sabo, Deerfield Inn, Deerfield, Mass.
Nutritional Information
2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat.
3. Dissolve cornstarch in water and whisk into soup. Continue stirring until soup thickens and comes to a boil. Add salt and white pepper. Reduce heat; add asparagus tips and cook 3 minutes. Serves 4.
Recipe by Jane Howard and Karl Sabo, Deerfield Inn, Deerfield, Mass.
Per serving: 150 calories, 10g fat, 30mg chol., 5g prot., 12g carb., 2g fiber, 560mg sodium.
