Asparagus and Scallion Soup with Almonds
                                                Adapted from a recipe submitted by the AICR

Asparagus and Scallion Soup with Almonds

Ingredients

1/4 cup sliced almonds, for garnish
1 Tbsp. olive oil
2 medium leeks, white part only, thinly sliced
6 scallions, thinly sliced, 2 reserved for garnish
2 cups Imagine no-chicken broth (vegetable broth)
1/2 tsp. dried thyme, to taste
Salt and white pepper, to taste
1 1/2 lb. asparagus (stem ends trimmed), thinly sliced
1 can (15 oz.) white beans, such as cannellini, rinsed and drained
2 small white potatoes (optional)

How we make it

1. If using garnish, place almonds in large saucepan over medium heat. Toast nuts until golden, shaking pan occasionally to prevent burning, about 5-6 minutes. Transfer nuts to paper towel and set aside.

2. In same pan, heat oil over medium heat. Add leeks and 4 chopped scallions. Cook, stirring occasionally, until tender, about 5-6 minutes. Add broth, thyme, salt and pepper, and bring to boil. Add asparagus and beans.

3. Bring back to boil, then immediately reduce heat and simmer, partially covered, until vegetables are soft, 12-15 minutes. Remove from heat and cool slightly.

4. Purée soup in blender (or use immersion blender in pan) until smooth. Pour back into saucepan over medium heat. Heat through. Ladle into serving bowls. Garnish with toasted almonds and remaining scallions.

*For a creamier soup, use the two small potatoes.

Makes 6 servings.

Per serving: 146 calories, 3g total fat (<1g saturated fat), 24g carbohydrate, 9g protein, 5g dietary fiber, 304mg sodium.