Asparagus Soup

Directions

1. 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.
2. Heat a few Tbsp. of water or possibly stock in the soup pot. Add in the leak and onion and saute/fry over medium high heat till the onion is slightly colored, for about eight min. Add in the rice and one c. of stock and stew for about 10 min. Add in the minced asparagus and the remaining stock and simmer partially covered for 12 - 15 min.
3. Cold briefly then puree and pass through a food mill to get rid of any fibres. Taste the soup for salt and add in a little lemon juice to bring up the flavors and season with pepper. Return to pot and keep hot.
4. Meanwhile, drop the asparagus tips into boiling salted water and cook till tender, about 4 min, then add in them to the finished soup.
5. Sometimes for a little change I add in fatfree evaporated mile just before serving and bring back to temperature.