Asparagus and Leek Soup

Tested Till Perfect

Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 88
pro 6 g
totaI fat (1 g sat. fat 5 g
carb 8 g
fibre 3 g
chol 0 mg
sodium 500 mg
% RDI: -
calcium 3%
iron 10%
vit A 5%
vit C 18%
folate 59%

Preparation:

Coarsely chop leeks. Cut asparagus into 1-1/2-inch (4 cm) 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 (250 mL) water, bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.

Remove and set aside 1 cup (250 mL) 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.

Source

© CanadianLiving.com




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