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Leek Asparagus Soup

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  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 4
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This fabulous soup made with asparagus and yogurt will bring delight to the table.
by Qué Rica Vida Cocina
Updated Mar 24, 2014
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Ingredients

  • 2 boxes (9 oz each) frozen asparagus cuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chopped white onion
  • 2 small leeks, white parts only, cut in half, rinsed and chopped (2 cups)
  • 4 cups Progresso™ chicken broth (32-oz carton)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon ground cumin
  • 1 cup Mountain High™ original plain yoghurt (from 1-lb container)*

Directions

  •  
    1
    Cook asparagus as directed on box for minimum cook time; drain.
  •  
    2
    In 4-quart Dutch oven, heat butter and oil over medium-high heat. Stir in onion and leeks; cook 2 to 3 minutes. Stir in cooked asparagus; cook 1 minute. Stir in broth, salt, pepper, thyme and cumin.
  •  
    3
    Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 minutes. Uncover; remove from heat. Let stand to cool 15 minutes. In blender, place half of the soup and half of the yoghurt. Cover; blend on medium speed. Repeat with remaining soup and yoghurt.
  •  
    4
    Place soup mixture in Dutch oven, and heat until hot.

Expert Tips

  • tip 1
    This soup can be eaten warm or cold.
  • tip 2
    Serve this soup with croutons; it will add a nice texture and flavor.
  • tip 3
    *Use any original plain yogurt. If using nonfat plain yogurt, decrease thyme to 1/4 teaspoon.

Nutrition Information

180 Calories, 9g Total Fat, 9g Protein, 16g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1210mg
51%
Potassium
430mg
12%
Total Carbohydrate
16g
5%
Dietary Fiber
3g
13%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This fabulous soup made with asparagus and yogurt will bring delight to the table.
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