Friday, January 27, 2012

Asparagus and Leek Soup

By Daphna Rabinovitch (Source)

Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.


  • 3 leeks, white and pale parts only
  • 2 lb (907 g) asparagus, trimmed
  • 2 tbsp (30 mL) vegetable oil
  • 2 tsp (10 mL) grated lemon rind
  • 5 cups (1.25 L) chicken stock


Coarsely chop leeks. Cut asparagus into 1-1/2-inch (4 cm) 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 (250 mL) water, bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.

Remove and set aside 1 cup (250 mL) of the asparagus tips. In blender, pur?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.

Source : ©

For More healthy food recipes visit
For the world most healthy foods visit

No comments:

Post a Comment