Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.
- Portion size 8 servings
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- 3 leeks white and pale parts only
- 2 lbs 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 (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, pur?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.
Nutritional facts Per serving, about:
- Sodium 500 mg
- Protein 6 g
- Calories 88.0
- Total fat 5 g
- Cholesterol 0 mg
- Total carbohydrate 8 g
- Iron 10.0
- Folate 59.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 18.0