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Asparagus and Leek Soup Recipe
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To make Asparagus and Leek Soup you will need
Ingredients
| 3 | | Leeks; White & Pale Parts | | 2 | pounds | Asparagus; Trimmed And Cubed | | 2 | tablespoons | Vegetable Oil | | 2 | teaspoons | Grated Lemon Rind | | 5 | cups | Chicken Stock |
Instructions
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.
Enjoy your Asparagus and Leek Soup
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Thu 7 Aug 2008
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