Title: Asparagus and leek soup
 Categories: Passover, Soups, Vegetables
      Yield: 8 Servings
 
      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
  
  Recipe