ASPARAGUS & LEEK SOUP

Steps:

• 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.