Chilled Asparagus Soup (two versions)

Here's an asparagus soup recipe I developed when our asparagus season hit about Easter this year. It's for a chilled soup, which tastes good in the Texas heat, but I think it would taste good hot, too. I'm giving the quickie version as well as the purist's version--take your pick. I love the "grassy" taste of this. Enjoy!

Chilled Asparagus Soup

3 to 4 cups cut asparagus
1 leek, including tender green, chopped
1 med. potato, peeled
2 cups low-sodium chicken or veggie stock
Juice of 1/2 lemon
water or broth to make desired consistency
salt to taste

In a pot, put the potato, chopped leek, and asparagus. Add broth and a little extra water if necessary. Simmer covered til the potato is done, and the asparagus and leek are very tender.

Remove solid contents to blender jar or processor. Add enough broth and blend til smooth. Gently blend in additional broth to desired consistency. Add lemon juice and seasonings to taste.

Serve warm, or slightly chilled.

Quickie-Version:

2 cans cut asparagus, juice reserved
2 tsp low-sodium chicken or vegetable granules
1 leek, chopped
1/2 cup instant potato flakes
juice of 1/2 lemon
additional water to make 2 cups
8-10 ice cubes
salt to taste

Strain asparagus juice into measuring cup and tip asparagus into blender jar. Add broth granules to juice and stir to dissolve. Add chopped leek.

Cover with vented plastic and microwave on high for 10 minutes. Let cool a little.

Add to blender jar along with potato flakes lemon juice, and additional water (about 1/2 cup). Liquefy. Gradually add ice cubes one or two at a time, blending in between til ice is dissolved. Add more liquid if needed. Adjust seasoning.

Serve warm or slightly chilled.

Ann
(6/2/00)