Date: Wed, 24 Mar 1999 12:01:16 -0800
From: "Marilyn Bruning" (email@example.com)
Here's my favorite.
1 1/2 Lbs. Asparagus
1 large leek, white part plus an inch or of green for color
6 cups of your favorite stock (I use Pacific Foods of Oregon, Organic Veggie
Stock if I don't have homemade)
1 small onion chopped finely
2 Tbs. raw white rice
Salt and freshly milled pepper
Lemon Juice to taste.
Slice the asparagus into three parts; ends, middles and tips. Chop the
middles and set the tips aside. Use the asparagus ends and leek roots and
greens later in stock.
Heat a few tablespoons of water or stock in the soup pot. Add the leak and
onion and saute over medium high heat until the onion is slightly colored,
for about eight minutes. Add the rice and one cup of stock and stew for
about 10 minutes. Add the chopped asparagus and the remaining stock and
simmer partially covered for 12 - 15 minutes. Cool briefly then puree and
pass through a food mill to get rid of any fibres. Taste the soup for salt
and add a little lemon juice to bring up the flavors and season with
pepper. Return to pot and keep warm.
Meanwhile, drop the asparagus tips into boiling salted water and cook until
tender, about 4 minutes, then add them to the finished soup. Sometimes for
a little change I add fatfree evaporated mile just before serving and bring
back to temperature.