| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Canadian | Passover, Soups, Vegetables | 8 | Servings |
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 |
| 1 | day.) |
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 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" <walbergr@mb.sympatico.ca> on Apr 8, 1998
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