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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.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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