Asparagus Soup Recipe

Asparagus & Leek Soup 1Tbsp olive oil 1 medium leeks (white and pale green parts only); cleaned and thinly sliced 1 tsp minced garlic 1 pounds asparagus; trimmed coarsely chopped ! cups vegetable or chicken stock ! medium potatoes; peeled and "uartered cups #ori$on %ilk cups &i'eway &ow'at (lain )e'ir teaspoon grated lemon $est 1 tsp salt *n a medium soup pot+ saut, the leek and garlic in oil until tender- Add the asparagus+ stock and potatoes.ring to a boil and simmer until the potatoes are tender+ /0 1 20 minutes- (uree the soup in a blender (strain the soup+ i' needed+ to remove the asparagus 'ibers)be'ore whisking in the &i'eway )e'ir+ milk+ lemon $est and salt- 3arm soup be'ore serving and garnish each bowl with parmesan crispParmesan Crisp cup grated parmesan cheese ! tablespoons )ikkoman (anko crumbs teaspoon 'reshly ground black pepper *n a medium bowl+ combine all the ingredients- #eat a heavy 104inch nonstick skillet over moderate heat until hot+ but not smoking- Reduce the heat slightly- 5sing a measuring cup sprinkle 1 tablespoon o' the cheese mi6ture evenly over the bottom o' the skillet to make a thin layer- The cheese should si$$le when it hits the pan- 7ook until cheese melts together and the edges begin to brown- *mmediately remove the pan 'rom the heat and let sit 'or 1 minute to set- 3ith a spatula+ gently li't the crisp up by the edge and slide it onto a rack to cool until hardened+ about ! minutes- Repeat with the remaining cheese mi6ture