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Ingredients
- 6 med Asparagus spears -- cooked
- 2 Tbsp. Margarine
- 2 c. Leeks, white part only -- Minced
- 1 Tbsp. Flour
- 1 1/2 x To 2 1/4 c
- 3/4 c. Evaporated skim lowfat milk
- 1 dsh Salt
- 1 dsh White pepper
- 1 dsh Grnd nutmeg Minced fresh parsley -- for Garnish (opt.) Chicken broth
Directions
- Serves 4. Cut stems of asparagus, reserving tips. Cook stalks till just tender. Puree cooked stalks in blender container or possibly food processor. Heat margarine in small saucepan. Add in leeks and saute/fry till soft. Add in flour, stirring constantly. Stir in broth and pureed asparagus. Simmer for 10 min. Add in asparagus tips, lowfat milk and seasonings. Heat, but Don't ALLOW TO BOIL. Garnish with minced fresh parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 83 | 61% |
| Total Fat 9.37g | 12% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 1.04g | |
| Cholesterol 14mg | 5% |
| Sodium 159mg | 7% |
| Potassium 208mg | 6% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.79g | 4% |
| Protein 4.02g | 6% |
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