Monday, February 2, 2015

Creamy Asparagus, Leek & Potato Soup

  • In learning to deal with my CHF, we have gained a better understanding of the importance of a low-sodium diet. So one of our main goals now is to rework some of our favorite recipes, to not only reduce calories but also the salt with out compromising on flavor. Today, we decided that we would make-over one of our favorite winter soup recipes. 
  • Creamy Asparagus, Leek & Potato Soup
  • 2 cups leeks
  • 2 cloves garlic
  • 1/2 cup diced celery
  • 2 Tablespoon butter
  • 2 cups baked potatoes, peeled and cut into small cubes
  • 2 cups cooked asparagus, cut into 1 inch pieces
  • 4 cups low-sodium chicken stock
  • 2 cups fat free milk
  • 1/2 teaspoon salt & pepper
  • Directions:
  • Cut leeks in half lengthwise, wash and thinly slice. In large pan lightly sauté leeks in butter. Add potatoes, garlic and celery. Sauté for about 5 minutes
  • Add asparagus, chicken stock, salt and pepper. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  • Add milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  • Garnish with a touch of sour cream and parsley, serve with fresh veggie bruschetta.
  • We were able to rework the calorie count from 263 to 132 and we lowered the salt from 778 to 206.

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