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Asparagus And Leek Soup
Yields: 8 serving(s)
Ingredients
- 3 leeks; white & pale parts
- 2 pound(s) asparagus; trimmed and cubed
- 2 tablespoon(s) vegetable oil
- 2 teaspoon(s) grated lemon rind
- 5 cup(s) chicken stock
Directions
- Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.
- Coarsely chop leeks.
- Cut asparagus into 1 1/2 inch lengths; set aside.
- In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes.
- Reduce heat to medium-low and cook for 10 minutes longer or until very soft.
- Stir in lemon rind; cook for 1 minute.
- Add asparagus, stock and 1 cup water; bring to boil.
- Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.
- Remove and set aside 1 cup of the asparagus tips.
- In blender, puree remaining soup in batches until very smooth.
- Soup can be covered and refrigerated for up to 1 day.
- Return soup to pot; reheat over low heat.
- Ladle into bowls; garnish with reserved asparagus tips.
- Formatted by carole walberg.
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