Asparagus and Leek Soup

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                            FOOD FUNNY
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Here's something to ponder from Anna Welander:

I was thinking that women should put pictures of missing
husbands on beer cans.

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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.

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.
Received on Tue Mar 22 15:20:07 2011