*  Exported from  MasterCook  *
                               ASPARAGUS SOUP
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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)
    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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