Subject: Asparagus and Leek Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 17 2002 - 05:54:52 EDT
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FOOD FUNNY
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Thanks to frequent contributor Toni Richey for this one:
A man returned from Africa feeling very ill. He went to see his
doctor, and the doctor has him immediately rushed to the hospital, to
undergo a range of tests. The man woke up after the tests in a
private room at the hospital, and the phone by his bed was ringing.
"This is your doctor. We've had the results back from your tests and
we've found you have an extremely nasty virus, which is extremely
contagious!"
"Oh my gosh," cried the man, "What are you going to do, doctor?"
"Well we're going to put you on a diet of pizzas, pancakes, and pita
bread."
"Will that cure me?" asked the man.
The doctor replied, "Well no, but... it's the only food we can get
under the door."
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TODAY'S RECIPE
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This soup gets much of its flavor from the frugal use of the asparagus
and leek trimmings.
All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/tg/detail/-/0684871696/worldwiderecipes
Asparagus and Leek Soup
1 lb (450 g) asparagus
2 - 3 medium leeks
1 medium onion, sliced
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) butter
Salt and white pepper to taste
A grating of fresh nutmeg
Chopped chives for garnish
Trim the tough ends from the asparagus and the tough green parts of
the leeks and reserve the trimmings. Chop the trimmings coarsely and
combine them with the onion and stock in a large saucepan. Bring to a
boil and simmer for 45 minutes to 1 hour. Remove from the heat,
strain the broth, and discard the trimmings. Meanwhile, slice the
leeks thinly and cut the asparagus into 1-inch (3 cm) pieces. Wash
thoroughly. Heat the butter in a skillet over moderate heat and saute
the leeks for 5 minutes, stirring frequently. Add the asparagus and
saute 2 more minutes. Transfer the asparagus and leeks to the stock
and season with salt, pepper, and nutmeg. Simmer until the vegetables
are tender, about 5 minutes. Remove 1 cup (250 ml) of the vegetables
with a slotted spoon and set aside. Puree the remaining soup in
batches in an electric blender or food processor. Add the reserved
vegetables and bring to a simmer. Serve garnished with chopped
chives. Serves 4 to 6.
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