Asparagus Soup II So Tasty

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Sunday, March 2, 2014

Asparagus Soup II

"This is a outstanding springtime soup! Fresh with the tastes we've all longed for during the winter!"

Ingredients :

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

Instructions :

Prep :	Cook : 4M	Ready in :

In a huge stockpot, combine the water or inventory, asparagus ends and separated leek greens. Heat over low warmness and allow to simmer at the same time as you put together the relaxation of the substances.
In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and prepare dinner till the onion starts offevolved to coloration (about eight mins). Add 1 cup of the warm inventory and prepare dinner 10 extra mins.
Strain the inventory of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock in conjunction with the asparagus middles and partially cover the pot. Cook 12 extra minutes.
Transfer soup to a food processor and puree. Strain this again into the stockpot. Season and upload salt, pepper and lemon juice to flavor. Meanwhile, drop the asparagus recommendations into boiling salted water and cook dinner until smooth (approximately four mins). Serve the soup with some asparagus suggestions on top for garnish.

Notes :

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