Spring Asparagus and Broccoli Soup
4

Serves 8

This vibrant green soup sets the stage for spring entertaining.

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    Ingredients: 
    • 6 1/2 cups low-sodium vegetable broth, divided
    • 1 large leek, white and light green parts only, sliced
    • 2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
    • 1 (1 pound) bunch asparagus, woody stems snapped off and discarded, spears cut into 1-inch pieces
    • 2 cups coarsely chopped broccoli florets
    • 2 tablespoons chopped fresh chives
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    Method: 

    Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

    Carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls, garnish with chives and serve.

    Nutritional Info: 
    Per Serving:80 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium, 15g carbohydrate (3g dietary fiber, 3g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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