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- For pistachio cream:
- 1 cup water or organic broth or stock
- 1 cup shelled pistachios
- 1 tablespoon chopped mint
- 2 teaspoons freshly squeezed lemon juice
- Sea salt
- For the soup:
- 2 bunches of asparagus (about 2 pounds), tough ends snapped off, remaining stalks peeled
- 3 tablespoons extra-virgin olive oil
- Sea Salt
- 1 small yellow onion, diced
- 2 leeks, white part only, chopped
- 1 Yellow Finn or Yukon Gold potato, peeled and diced
- 2 cloves garlic, chopped
- 6 cups organic stock
- Per Serving: Calories: 300; Total Fat: 15 g (2 g saturated, 9.5 g monounsaturated); Carbohydrates: 30 g; Protein: 10 g; Fiber: 9 g; Sodium: 433 mg
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2523g | |
| Calories 1246 | |
| Calories from Fat 666 | 53% |
| Total Fat 76.84g | 96% |
| Saturated Fat 13.16g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 4898mg | 204% |
| Potassium 3430mg | 98% |
| Total Carbs 98.56g | 26% |
| Dietary Fiber 15.3g | 51% |
| Sugars 30.97g | 21% |
| Protein 51.77g | 83% |
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