Cream Of Leek And Asparagus Soup

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* Exported from MasterCook *

 

Cream Of Leek And Asparagus Soup

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 42

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 cup chopped onion

2 large celery stalks -- diced

1 1/2 pounds asparagus

6 large leeks -- chopped

and well rinsed

white and palest green parts only

2 medium potatoes

peeled and finely diced

Light Vegetable Stock

OR water with 2 vegetable bouillon cubes

1/2 teaspoon each: dried tarragon and dried basil

1/4 cup chopped fresh parsley

1 1/2 cups low-fat milk or soymilk -- as needed, up to 1

salt and freshly ground pepper -- to taste

 

6 to 8 servings

 

This delicate spring soup tastes even better if made a day ahead.

 

Heat the oil in a large soup pot. Add the onion and celery and saute over

moderate heat until the onion is golden.

 

Trim about 1 inch from the bottoms of the asparagus stalks. Scrape the

skin from the bottom half of the stalks and cut them into 1-inch

pieces. Set aside the tips and add the remaining pieces to the soup pot

along with the leeks, potatoes, dried herbs, and just enough stock or water

to barely cover (if using water, add the bouillon cubes as well). Bring to

a boil, then lower heat and simmer, covered, until the vegetables are

tender, about 20 to 25 minutes.

 

Puree the soup in batches and return to the soup pot. Return to low

heat. Stir in the parsley and enough milk to achieve a slightly thick

consistency. Season to taste with salt and pepper. Simmer over very low

heat for 10 minutes. If time allows, let the soup stand for several hours

off the heat, or, if making ahead, let cool and refrigerate until needed.

 

Just before serving, steam the reserved asparagus tips until bright green

and crisp-tender. Stir into the soup and serve.

 

Calories: 168, Carbohydrate: 30 g, Total fat: 3 g, Cholesterol: 2 g,

Protein: 5 g, Sodium: 61 mg.

 

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