Asparagus Soup II
Asparagus Soup II might be just the soup you are searching for. This recipe serves 4. One serving contains 149 calories, 5g of protein, and 7g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It is perfect for Autumn. Head to the store and pick up olive oil, salt, rice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a large stockpot, combine the water or stock, asparagus ends and separated leek greens.
Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
In a medium saute pan, heat the butter and oil.
Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes).
Add 1 cup of the warm stock and cook 10 more minutes.
Strain the stock of the asparagus and leek ends and return to the stockpot.
Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
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.