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

 * 1) Spray a skillet with nonfat cooking spray and heat over medium heat.
 * 2) Add asparagus, onions, leeks, celery and potato, then cover and cook for 20 minutes or until vegetables are softened, stirring occasionally.
 * 3) Place vegetables in a food processor and puree until smooth.
 * 4) In a large saucepan, bring broth to a boil then reduce heat to a simmer.
 * 5) Add vegetable mixture and stir well.
 * 6) Stir in sour cream and mix until well incorporated.
 * 7) Add salt and pepper to taste (optional).