Cream Of Asaragus Soip

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Cream Of Asaragus Soip

 

1 1/2 lbs. asparagus

2 tbsps. butter

1 leek, white part only, chopped

1 tbsp. chopped fresh parsley

1 tsp. grated lemon rind

2 tsps. lemon juice

1/4 tsp. black pepper

4 cups vegetable broth

1/3 cup 10% cream

chopped fresh chives

 

Snap off woody ends of asparagus; cut stalks into 1 1/2 inch lengths. Set

aside.

In large heavy saucepan, melt butter over medium heat; cook leek, stirring

occasionally, until very soft, 10 minutes.

Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth

and bring to boil; reduce heat and simmer until asparagus is tender, about 5

minutes. Using tongs, remove 1 cup of the asparagus tips; chop coarsely and

set aside.

In batches in blender or food processor, puree soup;

Press through sieve over saucepan to remove any fibre.

Pour in cream; heat until steaming.

Serve garnished with reserved chopped asparagus and sprinkling of chives.

Serves 6.