adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Asparagus Soup II
0 Likes
Total Time:
Asparagus tip garnish on creamy leek and rice soup.
Ingredients:
  • 1.5 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 leek, sliced
  • 6 cups water
  • 1 tablespoon unsalted butter
  • 2.5 tablespoons long-grain white rice
  • 1 to taste salt
  • 1 pinch ground black pepper
  • 0.5 teaspoon lemon juice
Instructions:
  • In a large stockpot, gently simmer water or stock with asparagus ends and leek greens while you prep the remaining ingredients.
  • In a saute pan over medium heat, melt the butter with oil. Stir in the leek 'whites', onion, and rice, cooking until the onion starts browning, about 8 minutes. Pour in 1 cup of warm stock and simmer for an additional 10 minutes.
  • After straining the asparagus and leek stock, pour it back into the pot. Then, add the sautéed ingredients from the pan, along with the asparagus middles. Gently cover the pot and simmer for an additional 12 minutes.
  • Puree the soup in a food processor, strain back into the stockpot, and season with salt, pepper, and lemon juice. Boil asparagus tips in salted water for about 4 minutes until tender. Serve soup garnished with a few asparagus tips on top.

Similar Recipes