Asparagus & Leek Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 leeks, &,pale parts only
• 2 lbs asparagus, trimmed
• 2 tablespoons vegetable oil
• 2 teaspoons grated fresh lemon rind
• 5 cups chicken stock

Recipe

• 1 coarsely chop leeks.
• 2 cut asparagus into 1 1/2" lengths; set aside.
• 3 in large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes.
• 4 reduce heat and cook for 10 minutes longer or until very soft.
• 5 stir in lemon rind; cook for 1 minute.
• 6 add asparagus, stock and 1 cup water; bring to a boil.
• 7 reduce heat; cover and simmer for 10 minutes until asparagus is tender.
• 8 remove and set aside 1 cup of the asparagus tips.
• 9 in blender, puree remaining soup in batches until very smooth.
• 10 (soup can be covered and refrigerated up to 1 day.) return soup to pot; reheat over low heat.
• 11 ladle into bowls; garnish with reserved asparagus tips.