Come and get it!

Subscribe to get the scoop on all the latest juicy bits.

Thank you.

WW is Weight Watchers Reimagined. Start your wellness and weight loss journey with our best program ever: WW Freestyle™. Join today!.

Skinny Me Recipes

Weight Watcher Freestyle in delicious & nutritious recipes.

Cream of Asparagus and Leek Soup

by 2 Comments

 

20151129_020806472_iOS-2

It’s that time of the year for soup and I love it.  My personal favorites are cream soups but they often have a lot of calories, carbs and WWPP.  This recipe isn’t as thick as a traditional cream soup but its tasty which is all that matters to me.

For a vegetarian version, substitute vegetable broth for the chicken broth.

Cream of Asparagus and Leek Soup
skinnymerecipes.com
Servings: 6, Calories: 117, Fat 3.5 g, Carbs: 14 g, Fiber: 2.5, Net Carbs: 11.5, Protein 7, WWPP: 3 pp, WW SP: 1 pts.

20151129_005722793_iOS

Ingredients:

  • 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
  • 3/4 teaspoon fresh thyme, divided
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 1/2 tablespoons  flour
  • 2 cups almond milk, original (not vanilla)
  • Dash of ground nutmeg
  • 2 teaspoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 lemon, juiced

Directions:

20151129_011408249_iOS

Combine asparagus, leeks, broth, 1/2 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.

20151129_014604940_iOS

20151129_014824816_iOS

Discard bay leaf. Use emulsion blender to process until smooth.  (or you could put asparagus mixture in a blender; process until smooth.)

20151129_012432656_iOS

Place flour in a bowl and gradually add the almond milk, stirring with a whisk until blended.

20151129_015435270_iOS

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 1/4 teaspoon thyme, butter, salt, pepper, garlic powder and lemon juice.

 

4 from 1 reviews
Cream of Asparagus and Leek Soup
 
Save Print
Author:
Ingredients
  • 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
Directions
  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.


Yum
 

Please give us your feedback on this receipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...