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ASPARAGUS SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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-----STOCK-----
1 lb Asparagus,thin*
1 c Leeks greens,roughly chopped
1 Bay leaf
1 Carrot,peeled and chopped
1 Celery stalk,chopped
4 Parsley branches
1/2 ts Salt
8 c Water,cold
-----SOUP-----
3 tb Butter
3 Leeks,white parts,sliced
1/2 ts Salt
1 tb Parsley,chopped
7 c Stock
1/2 c Light cream (opt)
Pepper
1 t Grated lemon peel
Parmesan,grated,for 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.
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