The tips of the fresh asparagus in this recipe are reserved to use as garnish with this pureed soup made with leeks and white rice cooked in broth or water.
2.5 inch 1 0.5 pounds fresh asparagus, trimmed and cut into s
1 Leek, sliced
6 cup Water
1 tablespoon Olive oil
1 tablespoon Unsalted butter
1 Onion, chopped
2.5 tablespoon Long-grain white rice
1 As required Salt
1 pinch Ground black pepper
Nutrition value
73
calories per serving
4 g Fat2 g Protein8 g Carbs3 g FiberOther
Current Totals
4 g Fat
2 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
2 g
Fiber
3 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
18 mg
Iron
2 mg
Vitamin A
263 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
33 mg
Manganese
0 mg
Phosphorus
30 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
