Title: Cream of Asparagus and Leek Soup
Categories: None
Yield: 4 Servings

6 md Asparagus spears -- cooked
2 tb Margarine
2 c Leeks, white part only --
Chopped
1 tb 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

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