Springtime Asparagus Soup

Another recipe from "Vegetarian Cooking for Everyone" by Deborah Madison
This time I made birthday soup for Zachary




1 1/2 lbs asparagus
1 large leek, white part plus an inch of the green, chopped
6 cups vegetable stock (see Quick Stock entry)
1 1/2 tablespoons olive oil
1 small onion
2 tablespoons raw white rice
salt and pepper
lemon juice


Slice the asparagus into three parts: ends, middles, and tips. Chop the middle and sat tips aside. Use asparagus ends and leek roots and greens in quick stock.
Heat the oil in a soup pot. Add the leek, onion, and rice and saute over medium-high heat for about 8 minutes, until the onion is slightly colored. Add 1 cup stock and simmer, partially covered, for about 10 to 12 minutes. Cool briefly, then puree. Taste the soup for salt, add a few drops of lemon juice, and season with pepper. Return pot to the stove to keep warm.
Meanwhile, drop asparagus tips into boiling salted water and cook until tender, about 4 minutes, then add them to the finished soup.