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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. A light, velvety green soup made primarily from members of the Lily family. Ingredients:
1 lb asparagus spear, trimmed |
1 tablespoon olive oil |
2 leeks, thinly sliced |
2 cups vegetable stock or 2 cups chicken stock or 2 cups broth or 2 cups water |
1/2 teaspoon dried dill (optional) |
1 garlic clove, crushed |
1 pinch of grated nutmeg |
Directions:
1. Slice off the asparagus tips about 2 from the end. Cut them into 1/2 pieces and reserve them. Cut the remaining stalks into 1 pieces.
2. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
3. Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
4. Divide among 4 bowls. Top each portion with the nutmeg.
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