Cream of asparagus and leek soup

4 Servings

Ingredients

Quantity Ingredient
6 mediums Asparagus spears -- cooked
2 tablespoons Margarine
2 cups Leeks, white part only --
Chopped
1 tablespoon Flour
1½ To 2 1/4 c
¾ cup Evaporated skim milk
1 dash Salt
1 dash White pepper
1 dash Ground nutmeg
Chopped fresh parsley -- for
Garnish (opt.)
Chicken broth

Directions

Serves 4. Cut stems of asparagus, reserving tips. Cook stalks until just tender. Puree cooked stalks in blender container or food processor. Melt margarine in small saucepan. Add leeks and saute until soft. Add flour, stirring constantly. Stir in broth and pureed asparagus. Simmer for 10 minutes. Add asparagus tips, milk and seasonings. Heat, but DO NOT ALLOW TO BOIL. Garnish with chopped fresh parsley, if desired.

Recipe By : Weight Watcher's 365 Recipes Cookbook/Bobb1744 File

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