STOCK
1 lb asparagus,thin*
1 cup leeks greens,roughly chopped
1 bay leaf
1 carrot,peeled and chopped
1 celery stalk,chopped
4 parsley branches
1/2 tsp salt
8 cup water,cold
SOUP
3 tbsp butter
3 leeks,white parts,sliced
1/2 tsp salt
1 tbsp parsley,chopped
7 cup stock
1/2 cup light cream (opt)
1 pepper
1 tsp grated lemon peel
1 parmesan,grated,for garnish
Directions
* - 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.
Servings: 6 servings
Asparagus Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
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We can trace the history of `recipes` far back into distant history, in truth as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, sadly, these early records were just simple hieroglyphic recipes for preparing meals.
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We hope you enjoy this Asparagus Soup recipe.
