• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Asparagus and Leek Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 3 Leeks; White & Pale Parts
  • 2 lb Asparagus; Trimmed And Cubed
  • 2 tb Vegetable Oil
  • 2 ts Grated Lemon Rind
  • 5 c Chicken Stock


Be sure to wash leeks thoroughly under cold running water, spraying the
water in between all layers to rinse away any grit. Coarsely chop leeks.
Cut asparagus into 1 1/2 inch 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 water; bring to boil. Reduce heat;
cover and simmer for 10 minutes or until asparagus is tender. Remove and
set aside 1 cup of the asparagus tips. In blender, puree 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. Makes 8 servings.

Formatted by Carole Walberg

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