| 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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