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1 pound asparagus, trimmed and cup into 1" pieces
Sauté leek and garlic in butter until tender.
Add asparagus, soup and water and cool about 20 minutes or until asparagus are quite soft.
Blend mixture until smooth and add salt and pepper to taste.
Cool to lukewarm and whisk in sour cream. Add savory, if using.
Serve warm, chilled or cool, but not hot, garnished with sliced almonds if desired.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving:185 Calories; 8g Fat (38.4% calories from fat); 6g Protein; 24g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 839mg Sodium
2 leeks, white and light green parts, split, cleaned and cut in 1/2" pieces
1 clove garlic, minced
Butter or margarine
2 cups chicken-flavored soup, pareve
1/2 cup water
1/2 cup sour cream
Salt and pepper
Summer savory, optional
Sliced almonds, if desired
Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Non-Fat Milk; 1-1/2 Fat