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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
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