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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Make sure you wash the leeks well under cold running water to get rid of the grit in between all the layers. Ingredients:
3 leeks, white &,pale parts only |
2 lbs asparagus, trimmed |
2 tablespoons vegetable oil |
2 teaspoons grated fresh lemon rind |
5 cups chicken stock |
Directions:
1. Coarsely chop leeks.
2. Cut asparagus into 1 1/2 lengths; set aside.
3. In large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes.
4. Reduce heat and cook for 10 minutes longer or until very soft.
5. Stir in lemon rind; cook for 1 minute.
6. Add asparagus, stock and 1 cup water; bring to a boil.
7. Reduce heat; cover and simmer for 10 minutes until asparagus is tender.
8. Remove and set aside 1 cup of the asparagus tips.
9. In blender, puree remaining soup in batches until very smooth.
10. (Soup can be covered and refrigerated up to 1 day.) Return soup to pot; reheat over low heat.
11. Ladle into bowls; garnish with reserved asparagus tips.
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