Asparagus Soup

ASPARAGUS SOUP

6 Preparation Time :

Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

--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

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. - - - - - - - - - - - - - - - - - -