Asparagus and Leek Soup

Source Dr. Atkins' Quick & Easy New Diet Cookbook

March 02, 2005

Total carbohydrates: 16.6 grams per 3 ½ cups

Makes about 3 ½ cups

Ingredients

2 tablespoons butter

1 leek (white part only), halved lengthwise, washed well, and chopped

¾ pounds asparagus, cut into 1/2-inch pieces

2 cups chicken stock

1/3 cup heavy cream

salt and pepper to taste

Instructions

Heat the butter in a large saucepan over medium-high heat until the foam subsides. Add the leek and sauté, stirring, for 2 minutes. Add the asparagus and sauté, stirring for 1 minute. Add the stock to the pan and bring to a boil. Lower the heat, cover, and simmer for 8 to 10 minutes, or until the asparagus is tender.

Transfer the mixture to a food processor. Add the cream, salt, and pepper, and puree for 1 minute, or until smooth. Serve immediately.