Asparagus & Leek Soup

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   ["Coarsely chop leeks.", "Cut asparagus into 1 1/2"" lengths; set aside.", "In large saucepan, heat oil over med heat and cook leeks, stirring occasionally, for about 5 minutes.", "Reduce heat 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 a boil.", "Reduce heat; cover and simmer for 10 minutes 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 up to 1 day.)", "Return soup to pot; reheat over low heat.", "Ladle into bowls; garnish with reserved asparagus tips."]

* Per serving · 4 servings · Values may vary.

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