Cream Of Asparagus And Leek Soup

We are not simply a society in which we recognize the existence of, and the differences between, a variety of religious beliefs, but one in which we declare all such beliefs are to be equally valid. From that perspective there is only one kind of heresy, namely, to claim that one view is ultimately right, where others are wrong. In granting plausibility to everything, we may grant certainty to nothing. Tolerance has been embraced at the expense of truth… To allow that everyone and everything is right is to destroy the notion of truth itself.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats			4	Servings

INGREDIENTS

6		Asparagus spears, cooked
2	T	Margarine
2	c	Leeks, white part only
		Chopped
1	T	Flour
1 1/2		To 2 1/4 c
3/4	c	Evaporated skim milk
1	ds	Salt
1	ds	White pepper
1	ds	Ground nutmeg
		Chopped fresh parsley, for
		Garnish, opt.
		Chicken broth

INSTRUCTIONS

Serves 4. Cut stems of asparagus, reserving tips. Cook stalks until
just tender. Puree cooked stalks in blender container or food
processor. Melt margarine in small saucepan. Add leeks and saute  until
soft. Add flour, stirring constantly. Stir in broth and pureed
asparagus. Simmer for 10 minutes. Add asparagus tips, milk and
seasonings. Heat, but DO NOT ALLOW TO BOIL. Garnish with chopped  fresh
parsley, if desired.  Recipe By     : Weight Watcher's 365 Recipes
Cookbook/Bobb1744  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 113 Calories From Fat: 63 Total Fat: 7g Cholesterol: 0mg Sodium: 789.5mg Potassium: 275.3mg Carbohydrates: 7.4g Fiber: 1.4g Sugar: <1g Protein: 5.1g