| 1. |
In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. |
| 2. |
Heat over low heat and allow to simmer while you prepare the rest of the ingredients. |
| 3. |
In a medium saute pan, heat the butter and oil. |
| 4. |
Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes. |
| 5. |
Strain the stock of the asparagus and leek ends and return to the stockpot. |
| 6. |
Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes. |
| 7. |
Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. |
| 8. |
Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish. |
