Name: Asparagus Soup
Ingredients: 1 lb Asparagus,thin*; 1 c Leeks greens,roughly chopped; 1 Bay leaf; 1 Carrot,peeled and chopped; 1 Celery stalk,chopped; 4 Parsley branches; 1/2 ts Salt; 8 c Water,cold; 3 tb Butter; 3 Leeks,white parts,sliced; 1/2 ts Salt; 1 tb Parsley,chopped; 7 c Stock; 1/2 c Light cream (opt); Pepper; 1 ts Grated lemon peel; Parmesan,grated,for garnish

As in the parable of the pounds (minas in the NIV; Luke 19:12-27), where each servant was given the same amount of money, we each have been given the same amount of time. But few of us use it so wisely as to produce a tenfold return. The parable recognizes different abilities; the servant with less capacity but equal faithfulness received the same reward. We are not responsible for our endowments or natural abilities but we are responsible for the strategic use of time.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Soups, Vegetables	6	Servings

INGREDIENTS

1	lb	Asparagus,thin*
1	c	Leeks greens,roughly chopped
1		Bay leaf
1		Carrot,peeled and chopped
1		Celery stalk,chopped
4		Parsley branches
1/2	ts	Salt
8	c	Water,cold
3	tb	Butter
3		Leeks,white parts,sliced
1/2	ts	Salt
1	tb	Parsley,chopped
7	c	Stock
1/2	c	Light cream (opt)
		Pepper
1	ts	Grated lemon peel
		Parmesan,grated,for garnish

INSTRUCTIONS

STOCK
SOUP
* - lower ends only
*** STOCK ***
Snap the lower end of the asparagus where they break easily when bent.
Rinse the ends well and roughly chop them into 1" pieces. Combine the
rest of the stock ingredients in a stock pot, bring to a boil, simmer
20-25 minutes, and then strain.
*** SOUP ***
Cut off the tips of the asparagus and set aside. Roughly chop the
stems into 1" pieces. Melt the butter in a soup pot, add the leeks,
and cook over medium-high heat for 2-3 minutes, stirring as needed.
Add the asparagus stems, salt and parsley. Pour in 5 cups of the
stock and bring to a boil; then simmer until asparagus is just
tender, about 6 minutes. Blend the soup in a blender. Return soup to
pot, stir in cream, if using, and thin it with more stock if
necessary. Season to taste with salt, pepper and lemon peel. In
another pot, bring a few cups of water to a boil with a little salt.
Cook the asparagus tips 1 1/2 to 2 minutes until they are done. Add
them to the soup. Bring soup to a gentle simmer.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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