*  Exported from  MasterCook  *
 
                               ASPARAGUS SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STOCK-----
    1       lb           Asparagus,thin*
    1       c            Leeks greens,roughly chopped
    1                    Bay leaf
    1                    Carrot,peeled and chopped
    1                    Celery stalk,chopped
    4                    Parsley branches
      1/2   ts           Salt
    8       c            Water,cold
                         -----SOUP-----
    3       tb           Butter
    3                    Leeks,white parts,sliced
      1/2   ts           Salt
    1       tb           Parsley,chopped
    7       c            Stock
      1/2   c            Light cream (opt)
                         Pepper
    1       t            Grated lemon peel
                         Parmesan,grated,for garnish
 
   * - 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.
  
 
 
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