Fagor Cookbook Cookbook - Asparagus & Leek Soup

34

ASPARAGUS & LEEK SOUP   

Servings: 4 pints

Headspace: 1 inch

Time: 40 minutes / high pressure setting

Ingredients

2 1/2 cups sliced leeks 

1/2 cup margarine 

1/2 cup flour 

1 2/3 pounds asparagus tips 

6 1/2 cups water 

6-7 vegetable or chicken bouillon cubes 

3/4 teaspoon white pepper

Directions 

In a large stockpot, sauté the leeks in margarine until tender. Stir in the flour and cook 5 more 

minutes. Add the asparagus tips, water, bouillon cubes & pepper. Bring to a boil. Boil until the 

vegetables are very soft, stirring frequently. Allow the soup to cool somewhat, puree it in a food 

mill or blender, and return the puree to the stockpot. Boil for 5 more minutes. Then ladle into 

jars leaving 1 inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water. 

Process 40 minutes/high pressure setting

Pressure Canning Recipes: SOUPS