Asparagus and Leek Soup
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% |
-
3 leeks, white and pale parts only
2 lb (1 kg) asparagus, trimmed
2 tbsp (25 mL) vegetable oil
2 tsp (10 mL) grated lemon rind
5 cups (1.25 L) chicken stock
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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