Recipe - Asparagus And Leek Soup

3 Leeks; White & Pale Parts
2 pound Asparagus; Trimmed And Cubed
2 tablespoon Vegetable Oil
2 teaspoon Grated Lemon Rind
5 cup Chicken Stock

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 One half inch lengths; set aside.

In large saucepan, heat oil over medium heat; cook leeks, stirring
occasionally, for about 5 minutes. Reduce heat to mediumlow 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 MCRecipe Digest by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Apr 8, 1998