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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 T Vegetable Oil
2 t Grated Lemon Rind
5 c 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.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 102
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 4.5mg
Sodium: 536.6mg
Potassium: 353.9mg
Carbohydrates: 8.2g
Fiber: 1.1g
Sugar: 2.4g
Protein: 5.8g


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