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Asparagus Soup

Asparagus soup was a very common dish in ancient times aswell as being a delicacy in modern times. There are many different recipes that change from generation to genereation. One of the most popular is the Asparagus Springtime Soup which originated from an old French recipe.

Recipe

1 1/2 pounds fresh green asparagus, trimmed and cut into 2 1/2 inch pieces
1 medium leek, sliced
6 1/2 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 1/2 tablespoons white rice
Pinch of salt
1 pinch ground black pepper
1/2 teaspoon lemon juice

DIRECTIONS

1. In a large pot, combine the water or stock, green asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest.

2. In a medium saucepan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 7 1/2 minutes). Add 1 cup of the warm stock and cook 10 more minutes.

3. Strain the stock of the asparagus and leek ends and return to the pot. Add the contents of the saucepan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.

4. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.



This is a great recipe that is great for spring or summer. Just for a snack or with guests over it will be a great hit.