Nutritional Info

Nutrition Facts

Serving Size 1 (406g)

Calories 160
Calories from Fat 14 (9%)
Amount Per Serving %DIV
Total Fat 1.6g 2%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 4.9mg 2%
Sodium 459.1mg 20%
Potassium 593.6mg 13%
Total Carbohydrate 30.9g 10%
Dietary Fiber 3.2g 13%
Sugars 5.6g
Protein 7.6g 15%

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Recipe Description
It's hard to believe that this creamy, rich soup does not call for heavy cream. Low-fat buttermilk provides the creamy texture, and a sprinkling of bay shrimp on top adds interest and originality. Serve as a prelude to a formal dinner.
Prep time
10 min
Cook time
20 min
Ready In
30 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  bay shrimp for topping
1 1/2 Cup(c)  buttermilk
1/8 Teaspoon(t)  ground white pepper
1/2 Teaspoon(t)  salt
1 Pound(lb)  asparagus, tough ends removed and discarded, cut into 1 inch pieces
3 Cup(c)  chicken stock or broth
3/4 Pound(lb)  large potato, peeled and cubed
1/2 Cup(c)  celery, chopped
2   leeks, white and light green parts only, sliced
2 Tablespoon(T)  butter or margarine

Preparation

In a soup pot over medium heat, melt butter. Add leeks and celery and saute until tender, about 5 minutes. Add potato and stock. Reduce heat to medium-low and simmer, covered, about 10 minutes. Add asparagus and simmer, covered, until potato and asparagus are tender, about 10 minutes longer. Transfer to a blender or food processor in batches and puree. Return to pot and stir in salt, pepper, buttermilk and reheat. For a creamier soup, puree again. Add pre cooked shrimpe to purree soup. Heat entirely through.  Serve

Additional notes

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