Asparagus Soup Recipe
- 1 1/2 lb Asparagus
- 1 lrg Leek, white part plus an inch or possibly of green for color
- 6 c. Your favorite stock, (I use Pacific Foods of Oregon, Organic Veggie Stock if I do not have homemade)
- 1 sm Onion, minced finely
- 2 Tbsp. Raw white rice Salt and freshly milled pepper Lemon Juice to taste.
- Slice the asparagus into three parts; ends, middles and tips.
- Chop the middles and set the tips aside.
- Use the asparagus ends and leek roots and greens later in stock.
- Heat a few Tbsp.
- of water or possibly stock in the soup pot.
- Add in the leak and onion and saute/fry over medium high heat till the onion is slightly colored, for about eight min.
- Add in the rice and one c. of stock and stew for about 10 min.
- Add in the minced asparagus and the remaining stock and simmer partially covered for 12 - 15 min.
- Cold briefly then puree and pass through a food mill to get rid of any fibres.
- Taste the soup for salt and add in a little lemon juice to bring up the flavors and season with pepper.
- Return to pot and keep hot.
- Meanwhile, drop the asparagus tips into boiling salted water and cook till tender, about 4 min, then add in them to the finished soup.
- Sometimes for a little change I add in fatfree evaporated mile just before serving and bring back to temperature.
color, favorite stock, onion, white rice
Taken from cookeatshare.com/recipes/asparagus-soup-71036 (may not work)