Asparagus and Leek Soup with Crispy Mushroom Gremolata Recipe

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1 vote | 685 views
Servings: 2

Ingredients

  • 1 lb asparagus, trimmed and chopped into 1 inch pieces
  • 1 ½ cups chopped leek, white and pale green parts only
  • 1 clove garlic, lightly chopped
  • 2 tablespoons unsalted butter
  • 1 ½ cups vegetable broth (for a thinner soup, add additional broth at the end of preparation)
  • ½ pint heavy cream
  • ½ teaspoon herbs de Provence, crushed between fingers as you’re adding it to the soup
  • Squeeze of lemon
  • Salt and pepper to taste
  • For the Gremolata
  • ¼ cup thinly sliced mixed mushrooms (I used chanterelle, cremini and shitake)
  • 1 tablespoon chopped fresh Italian parsley
  • ½ teaspoon lemon zest
  • 1 tablespoon unsalted butter

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Nutrition Facts

Amount Per Serving %DV
Serving Size 419g
Recipe makes 2 servings
Calories 415  
Calories from Fat 349 84%
Total Fat 39.76g 50%
Saturated Fat 24.83g 99%
Trans Fat 0.0g  
Cholesterol 128mg 43%
Sodium 740mg 31%
Potassium 389mg 11%
Total Carbs 13.67g 4%
Dietary Fiber 3.3g 11%
Sugars 5.17g 3%
Protein 4.9g 8%
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