Free Recipe Asparagus and Leek Soup
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Asparagus and Leek Soup Recipe
3 Leeks; White & Pale Parts
2 lb Asparagus; Trimmed And Cubed
2 tb Vegetable Oil
2 ts Grated Lemon Rind
5 c Chicken Stock
Asparagus and Leek Soup Preparation
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. Makes 8 servings. Formatted by Carole Walberg Recipe by: Daphna Rabinovitch Canadian Living April”98 Posted to MC-Recipe Digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Apr 8, 1998
Cooking Temperature:
Recipe Serves: 8
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