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Recipe Name: Asparagus Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Asparagus, thin*
1 Cup(s) Leeks greens, roughly chopped
1 Bay leaf
1 Carrot, peeled and chopped
1 Celery stalk, chopped
4 Parsley branches
1/2 Teaspoon(s) Salt
8 Cup(s) Water, cold
3 Tablespoon(s) Butter
3 Leeks, white partssliced
1 Tablespoon(s) Parsley, chopped
7 Cup(s) stock
1/2 Cup(s) Light cream, opt
1 Teaspoon(s) Grated lemon peel
Parmesan, gratedfor garnish
~ 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

Nutrition (calculated from recipe ingredients)
Calories: 171
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 23.7mg
Sodium: 1019.3mg
Potassium: 495.7mg
Carbohydrates: 13.5g
Fiber: 1.3g
Sugar: 5.2g
Protein: 8.7g

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