.
Ingredients:
1 teaspoon extra-virgin
olive oil
3/4 cup chopped leeks, white
part only
3 cups defatted chicken
stock
1 1/2 cups water
2 medium potatoes, peeled
and chopped
8 ounces asparagus, cut
into 1" pieces, tips reserved
1/2 teaspoon grated lemon
rind
Salt and black pepper
8 mushrooms, stemmed and
quartered
Instructions:
Coat a large saucepan with
no-stick spray; heat 1/2 teaspoon of the oil over low heat. Add the leeks;
sauté for 5 minutes, or until soft. Add the stock, water, potatoes,
asparagus (except the tips) and lemon rind. Increase the heat and simmer
for 15 minutes, or until the vegetables are tender.
Pour the soup into a blender
or a food processor fitted with the steel blade. Puree; add salt and pepper
to taste.
In a small no-stick frying
pan, heat the remaining 1/2 teaspoon oil; sauté the reserved asparagus
tips and the mushrooms for 3 to 5 minutes, or until crisp-tender
To serve, garnish the soup
with the asparagus tips and mushrooms.
Nutrition Facts:
Amount Per Serving:
Calories 118
Fat 1.6 g, Cholesterol none,
Sodium 364 mg,
Quantity:
Makes 4 Servings
Courtesy of Quick And Healthy