Servings
6 s
Ingredients
1378
- 1 pound Asparagus,thin*
- 1 cup Leeks greens,roughly chopped
- 1 Bay leaf
- 1 Carrot,peeled and chopped
- 1 Celery stalk,chopped
- 4 Parsley branches
- 1/2 teaspoon Salt
- 8 cups Water,cold
1377
- 3 tablespoons Butter
- 3 Leeks,white parts,sliced
- 1/2 teaspoon Salt
- 1 tablespoon Parsley,chopped
- 7 cups STOCK
- 1/2 cup Light cream (opt)
- Pepper
- 1 teaspoon Grated lemon peel
- Parmesan,grated,for garnish
Directions
- * – 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://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/tn-94q3.biz