how to make Asparagus and Leek Soup?

Answer 1

Asparagus and Leek Soup:

½ day ½ day prep
4-6 servings

1 lb asparagus
2-3 medium leeks
1 medium onion, sliced
6 cups chicken stock
2 tablespoons butter
salt
white pepper
1 grating fresh nutmeg
chopped chives (to garnish)

1. Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
2. Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
3. Bring to a boil and simmer for 45 minutes to 1 hour.
4. Remove from the heat, strain the broth, and discard the trimmings.
5. Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
6. Wash thoroughly.
7. Heat the butter in a skillet over moderate heat and saute the leeks for 5 minutes, stirring frequently.
8. Add the asparagus and saute 2 more minutes.
9. Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
10. Simmer until the vegetables are tender, about 5 minutes.
11. Remove 1 cup of the vegetables with a slotted spoon and set aside.
12. Puree the remaining soup in batches in an electric blender or food processor. Return to skillet.
13. Add the reserved vegetables and bring to a simmer.
14. Serve garnished with chopped chives.

Answer 2

INGREDIENTS
1 1/2 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 1/2 tablespoons long-grain white rice
1 to taste salt
1 pinch ground black pepper
1/2 teaspoon lemon juice
DIRECTIONS
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.

Answer 3

Asparagus and Leek Soup over low heat, saute: 2 finely chopped leeks in a little butter or olive oil then add: 2# chopped asparagus, 2 cloves chopped garlic, 2 C chicken broth, 1 C water
when the veggies are very tender, puree them in a blender. return this to the stock pot and if you like it, stir in 1/2 C of sour cream. slowly reheat and add a little salt and pepper to taste

Answer 4

well.....blanch or roast asparagus in the oven ....
soften your leek (diced) on the skillet, pour some stock after soften and salt and pepper...put the asparagus into the skillet....bring to boil.......blend and strain the resicue out and you get a nice smooth soup.... put a dash of horse radish, sour cream....enjoy....

Answer 5

Hey Y did u report as abuse? what wrong did i do? I was trying to help u with the recipe..