Asparagus and leek soup

Yield: 8 Servings

Measure Ingredient
3 Leeks; White & Pale Parts
2 pounds Asparagus; Trimmed And Cubed
2 tablespoons Vegetable Oil
2 teaspoons Grated Lemon Rind
5 cups Chicken Stock
1 day.)

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 1½ 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 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@...> on Apr 8, 1998

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