| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagus |
| 1 |
lg |
Leek; white part plus an inch or of green for color |
| 6 |
c |
Your favorite stock; (I use Pacific Foods of Oregon, Organic Veggie Stock if I don't have homemade) |
| 1 |
sm |
Onion; chopped finely |
| 2 |
tb |
Raw white rice |
|
|
Salt and freshly milled pepper |
|
|
Lemon Juice to taste. |
INSTRUCTIONS
Slice the asparagus into three parts; ends, middles and tips. Chop the
middles and set the tips aside. Use the asparagus ends and leek roots
and greens later in stock.
Heat a few tablespoons of water or stock in the soup pot. Add the
leak and onion and saute over medium high heat until the onion is
slightly colored, for about eight minutes. Add the rice and one cup
of stock and stew for about 10 minutes. Add the chopped asparagus and
the remaining stock and simmer partially covered for 12 - 15 minutes.
Cool briefly then puree and pass through a food mill to get rid of
any fibres. Taste the soup for salt and add a little lemon juice to
bring up the flavors and season with pepper. Return to pot and keep
warm.
Meanwhile, drop the asparagus tips into boiling salted water and cook
until tender, about 4 minutes, then add them to the finished soup.
Sometimes for a little change I add fatfree evaporated mile just
before serving and bring back to temperature.
Posted to fatfree digest by "Marilyn Bruning" <greywolf@olypen.com>
on Mar 24, 1999, converted by MM_Buster v2.0l.
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