Ingredients
2 tsp olive oil
1 1/2 pounds asparagus, cut into 2 inch pieces
1 medium onion, chopped
1 celery stalk, chopped
2 leeks, chopped (white part only)
1 medium potato, peeled and cut into 1 inch pieces
3 1/2 cups fat-free reduced sodium chicken broth
1/2 cup fat-free sour cream
Preparation
Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened. Transfer soup to a blender and puree until smooth.
You may need to do this in two stages. Return soup to Dutch oven, add sour cream and stir on low heat until blended.
