Cream of leek and asparagus soup

8 servings

Ingredients

Quantity Ingredient
2 tablespoons Safflower oil
1 cup Onions; chopped
2 larges Celery stalks; diced
1½ pounds Asparagus
6 larges Leeks; white and palest green parts only; chopped and well rinsed
2 mediums Potatoes; peeled, finely diced
;water or vegetable stock
½ teaspoon Each: dried tarragon and dried basil
¼ cup Fresh parsley; chopped
1½ cup Soymilk, or as needed
Salt and pepper to taste

Directions

Heat the oil in a large soup pot. Add the onions and celry and saute over moderate heat until the onions are golden.

Trim the tough white bottoms off the asparagus stalks.

Scrape the skin from the botto half of the stalks and cut tem into 1-inch pieces. set aside the tips, and add the remaining pieces to the soup pot along with the leeks, potatoes, dried herbs, and just enough water or stock to barely cover. Bring to a boil, then lower heat and simmer, covered, until the vegetables are tender, about 20-25 minutes.

Puree th esoup in batches and return to the soup pot.

Return to low heat. Stir in the parsley and enough milk to achieve a slightly thick consistency. Season to taste with salt and pepper.

Simmer over very low heat for 10 minutes. If time allows, let the soup stand for several hours off the heat, or, if making ahead, let cool and refrigerate until needed.

Just before sering, steam the reserved asparagus tips until bright green and crisp tender. Stir into the soup and serave.

Source: _Vegetarian Celebrations_ by Nava Atlas Submitted By LAWRENCE KELLIE On 03-14-95

Related recipes