Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit. Coarsely chop leeks. Cut asparagus into 1 1/2 inch lengths; set aside. In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Stir in lemon rind; cook for 1 minute. Add asparagus, stock and 1 cup water; bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender. Remove and set aside 1 cup of the asparagus tips. In blender, puree remaining soup in batches until very smooth. (Soup can be covered and refrigerated for up to 1 day.) Return soup to pot; reheat over low heat. Ladle into bowls; garnish with reserved asparagus tips. Makes 8 servings. Formatted by Carole Walberg Recipe by: Daphna Rabinovitch "Canadian Living" April98 Posted to MC-Recipe Digest by "Bob & Carole Walberg"
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 9mg||3 %|
|Sodium 429.1mg||15 %|
|Potassium 316.6mg||8 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.6g|
|Protein 7.6g||11 %|
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Calories per serving: 129
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