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Asparagus and Leek Soup
3 Leeks; White & Pale Parts
2 lb Asparagus; Trimmed And Cubed
2 tb Vegetable Oil
2 ts Grated Lemon Rind
5 c Chicken Stock
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.
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