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Asparagus Soup II

"This is a remarkable springtime soup! Fresh with the tastes we have all longed for during the winter!"

Ingredients :

1 1/2 pounds sparkling asparagus, trimmed and cut into 2 half inch pieces
1 leek, sliced
6 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 half of tablespoons lengthy-grain white rice
1 to flavor salt
1 pinch ground black pepper
half teaspoon lemon juice

Instructions :

Prep :	Cook : 4M	Ready in :

In a massive stockpot, integrate the water or inventory, asparagus ends and separated leek greens. Heat over low warmness and permit to simmer while you put together the relaxation of the elements.
In a medium saute pan, warmth the butter and oil. Add the leek 'whites', onion and rice and cook till the onion begins to colour (about 8 minutes). Add 1 cup of the warm stock and cook dinner 10 extra minutes.
Strain the inventory of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained inventory in conjunction with the asparagus middles and in part cover the pot. Cook 12 extra minutes.
Transfer soup to a meals processor and puree. Strain this again into the stockpot. Season and upload salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus hints into boiling salted water and cook dinner until soft (about 4 mins). Serve the soup with a few asparagus guidelines on top for garnish.

Notes :

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