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Recipe Name: Asparagus And Leek Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

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
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" <> 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

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