Asparagus and Leek Soup

Title:
Asparagus and Leek Soup

Yield:
8 Servings

Categories:
Passover,
Soups,
Vegetables




Ingredients:





     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.


 


 Formatted by Carole Walberg


 


 Recipe by: Daphna Rabinovitch "Canadian Living" April'98


 


 Posted to MC-Recipe Digest by "Bob & Carole Walberg"


 
on Apr 8, 1998