2 tablespoon butter, unsalted 2 ea. leeks, thinly sliced 4 cups chicken broth, low-sodium 2 lbs asparagus, trimmed to 1-inch. Save Tips for Garnish ½ cup basil leaves, fresh chopped ½ ea. lemon , take out seeds 1/16 teaspoon ground nutmeg, just a hint please 4 oz. sour cream salt and pepper to taste
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Heat butter in dutch oven. Add leeks and cook, until softened. About 4-5 minutes. Add broth, asparagus, lemon, nutmeg and basil. Season to taste. Increase heat to high and bring to a boil. Reduce heat to simmer and cook until the asparagus is tender, about 20 minutes. Remove lemon and keep warm until needed. Steam reserved tips for 120 sec. or microwave for 60 sec. Add a teaspoon of sour cream and 2-3 asparagus tips before serving. The soup is not a very thick. Just right.