Fresh and smooth asparagus soup in a base of leeks, onions and potatoes in chicken broth and seasoned with lemon
|2 Tbsp||Olive Oil|
|2 small||Leeks, cleaned and sliced|
|2 small||Onions, chopped|
|6 medium||Russet Potatoes, peeled and cubed|
|4 lb||Fresh Asparagus, cut into 1" pieces|
|3 qts||Low Sodium, Low Fat Chicken Stock|
|2 Tbsp||Mrs. Dash Lemon Pepper Seasoning Blend|
|2 Tbsp||Fresh Lemon Juice|
|1/3 c||Low Fat Sour Cream|
In a stock pot over medium heat, add olive oil, sauté leeks and onions, about 3 minutes.
Add potatoes and asparagus, reserve 20 tips for garnish. Sauté for 5 minutes. Add chicken stock and simmer until potatoes are tender, about 20 minutes. Remove from heat and set aside to cool.
Working in batches, puree cooled soup in food processor until smooth.
Return soup to stock pot and stir in Mrs. Dash® Lemon Pepper Seasoning Blend and lemon juice.
Blanch reserved asparagus tip. Ladle soup into bowls, lay asparagus tip on top, drizzle with sour cream.
* Substitute vegetable stock for vegetarian soup.