Asparagus Bisque Soup with Dill

By Bellacucinam

Ingredients

• 1 1/4 lb Asparagus
• 2 medium leeks
• 1 large fennel bulb
• zest and juice 1 lemon
• 2 tablespoons butter
• 3 tablespoons arborio rice
• 1 1/2 teaspoon salt
• 2 1/2 cups vegetable broth
• 1/2 cup chopped dill
• white pepper
• cayenne
• 2-3 tablespoons heavy cream (optional)

Details

Servings 6

Preparation

Step 1

Peel asparagus and chop in 1 inch pieces - should have 4 cups.

Cook leeks in butter until soft - 8 min.

Add rest of ingredients except dill) and simmer of about an hour - vegs should be tender.

Add dill, pinches of pepper and cayenne and puree in blender until smooth. Season w/additional lemon juice if necessary.