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Asparagus & Leek Soup

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“Make sure you wash the leeks well under cold running water to get rid of the grit in between all the layers.”

Ingredients Nutrition


  1. Coarsely chop leeks.
  2. Cut asparagus into 1 1/2" lengths; set aside.
  3. In large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes.
  4. Reduce heat and cook for 10 minutes longer or until very soft.
  5. Stir in lemon rind; cook for 1 minute.
  6. Add asparagus, stock and 1 cup water; bring to a boil.
  7. Reduce heat; cover and simmer for 10 minutes until asparagus is tender.
  8. Remove and set aside 1 cup of the asparagus tips.
  9. In blender, puree remaining soup in batches until very smooth.
  10. (Soup can be covered and refrigerated up to 1 day.) Return soup to pot; reheat over low heat.
  11. Ladle into bowls; garnish with reserved asparagus tips.

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