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Asparagus And Leek Soup

soups, vegetables

3 leeks; white and pale parts
2 pounds asparagus; trimmed
2 tablespoons vegetable oil
2 teaspoons grated lemon rind
5 cups chicken stock

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 aside1 cup of the asparagus tips. In blender, purée 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.

Contributor: Canadian Living - April, 1998

Yield: 8 servings

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