Get your kids to eat green vegetables with this simple blended soup - use any green veggie, not just asparagus! The trick is in the faces...and having hungry children.
Servings:4 | Calories:160 | Total Fat:9g | Chol:3mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 16g
5 %
Fiber 3g
12 %
Sugars 4g
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Cholesterol 3mg
1 %
Sodium 656mg
27 %
Protein 6g
11 %
Calories:
39% Olive oil
29% Others combined
20% Potato
11% Chicken stock
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 Tbs. olive oil or butter 1 small onion, chopped 1 small leek, white parts only, sliced in half moons 1 small potato, peeled and diced 1 / 4-1/2 tsp. salt 1 c. water 1-2 c. homemade chicken stock 1 / 2-1 Tbs. fat (bacon grease, lard, tallow, butter) about 3/4 lb. fresh asparagus 1 / 2-1 tsp. dried dill weed to serve: butter, Parmesan cheese
Directions : View recipe directions on kitchenstewardship.com
