Asparagus Soup Recipe

-----------------------------------STOCK----------------------------------- 1 lb Asparagus,thin*

1 c Leeks greens,roughly chopped

1 Bay leaf

1 Carrot,peeled and chopped

1 Celery stalk,chopped

4 Parsley branches

1/2 ts Salt

8 c Water,cold

------------------------------------SOUP------------------------------------ 3 tb Butter

3 Leeks,white parts,sliced

1/2 ts Salt

1 tb Parsley,chopped

7 c Stock

1/2 c Light cream (opt)

Pepper 1 ts Grated lemon peel

Parmesan,grated,for garnish * - lower ends only *** STOCK *** Snap the lower end of the asparagus where they break easily when bent. Rinse the ends well and roughly chop them into 1 pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil, simmer 20-25 minutes, and then strain.

*** SOUP *** Cut off the tips of the asparagus and set aside. Roughly chop the stems into 1 pieces. Melt the butter in a soup pot, add the leeks, and cook over medium-high heat for 2-3 minutes, stirring as needed. Add the asparagus stems, salt and parsley. Pour in 5 cups of the stock and bring to a boil; then simmer until asparagus is just tender, about 6 minutes. Blend the soup in a blender. Return soup to pot, stir in cream, if using, and thin it with more stock if necessary. Season to taste with salt, pepper and lemon peel. In another pot, bring a few cups of water to a boil with a little salt. Cook the asparagus tips 1 1/2 to 2 minutes until they are done. Add them to the soup. Bring soup to a gentle simmer.