Cream of Asparagus and Leek Soup
  • 2 cups (1/2-inch) sliced asparagus + a few 1-inch spears saved for garnish
  • 2 cups sliced leeks
  • 2 cups fat-free, less-sodium chicken broth
  • ¾ teaspoon fresh thyme, divided
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1½ tablespoons  flour
  • 2 cups almond milk, original (not vanilla)
  • Dash of ground nutmeg
  • 2 teaspoons butter
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 lemon, juiced
  1. Combine asparagus, leeks, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  2. Discard bay leaf. Use emulsion blender to process until smooth.  (or you could put asparagus mixture in a blender; process until smooth.)
  3. Place flour in a bowl and gradually add the almond milk, stirring with a whisk until blended.
  4. Add flour/milk mixture to pureed asparagus slowly whisking it together, add ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, pepper, garlic powder and lemon juice.
Recipe by Skinny Me Recipes at