I LOVE asparagus! It is definitely my favorite vegetable....I especially love it roasted, but I am always on the lookout for great recipes using asparagus. Recently I was in the Whole Foods Market and they had made this soup and were allowing others to sample it. Yum! I knew right away that I would need to make this one soon! I made it last night and it was very easy and good. I followed the directions exactly, but I am sure that Fage plain greek yogurt could be substituted for the light sour cream and that would add a lot more protein. I will be trying that next time.

Creamy Spring Asparagus Soup

Serves 4

Serve this delightful spring soup with crusty bread or top with homemade croutons.
Ingredients

1 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Sea salt and ground pepper
2 tablespoons chopped chives

Method:

Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.
Nutrition

Per serving (about 15oz/426g-wt.): 140 calories (50 from fat), 5g total fat, 2.5g saturated fat, 20mg cholesterol, 480mg sodium, 19g total carbohydrate (4g dietary fiber, 6g sugar), 5g protein

Recipe from Whole Foods.