Asparagus Soup
This is a great springtime soup! Fresh with the tastes we have all longed
for throughout the winter!"
1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 leek, sliced
6 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 1/2 tablespoons long-grain white rice
1 to taste salt
1 pinch ground black pepper
1/2 teaspoon lemon juice
In a large stockpot, combine the water or stock, asparagus ends and
separated leek greens. Heat over low heat and allow to simmer while you
prepare the rest of the ingredients. In a medium saute pan, heat the
butter and oil. Add the leek 'whites', onion and rice and cook until the
onion begins to colour (about 8 minutes). Add 1 cup of the warm stock and
cook 10 more minutes. Strain the stock of the asparagus and leek ends and
return to the stockpot. Add the contents of the saute pan to the strained
stock along with the asparagus middles and partially cover the pot. Cook
12 more minutes. Transfer soup to a food processor and puree. Strain this
back into the stockpot. Season and add salt, pepper and lemon juice to
taste. Meanwhile, drop the asparagus tips into boiling salted water and
cook until tender (about 4 minutes). Serve the soup with a few asparagus
tips on top for garnish.
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