| Ingredients: 3 Leeks, White & Pale Parts 2 Pound(s) Asparagus, Trimmed And Cubed 2 Tablespoon(s) Vegetable oil 2 Teaspoon(s) Grated lemon rind 5 Cup(s) Chicken stock |
Directions:
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 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 MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 8, 1998 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 49 Total Fat: 5.5g Cholesterol: 4.5mg Sodium: 536.6mg Potassium: 353.9mg Carbohydrates: 8.2g Fiber: 1.1g Sugar: 2.4g Protein: 5.8g |