Asparagus and Leek Soup

Asparagus and Leek Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain
* Cook Time: Approximately 45 minutes 
* Serves: 6
==Ingredients==
* 1½ lbs chopped fresh asparagus, washed and tough ends removed
* nonfat cooking spray
* ½ cup onion, chopped
* 1 cup leeks (white part only), washed and chopped
* ½ cup celery, chopped
* 1 small potato, peeled and cubed
* 3½ cups low-sodium chicken broth
* ½ cup non-fat sour cream
* salt and pepper to taste
==Directions==
# Spray a skillet with nonfat cooking spray and heat over medium heat.
# Add asparagus, onions, leeks, celery and potato, then cover and cook for 20 minutes or until vegetables are softened, stirring occasionally.
# Place vegetables in a food processor and puree until smooth.
# In a large saucepan, bring broth to a boil then reduce heat to a simmer.
# Add vegetable mixture and stir well.
# Stir in sour cream and mix until well incorporated.
# Add salt and pepper to taste (optional).
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Category:Asparagus Recipes
Category:Leek Recipes
Category:Potato Recipes
Category:Vegetable Soup Recipes
Category:Sour cream Recipes
Category:Celery Recipes