Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

　　

Ingredients

Makes 5 servings

　　1 large leek (2 inches of green left on)

　　2 tablespoons white vinegar

　　2 tablespoons olive oil

　　2 tablespoons unsalted butter

　　1 onion, peeled and chopped

　　1 parsnip, peeled and chopped

　　6 cups defatted chicken broth

　　2 to 3 tablespoons chopped fresh tarragon leaves

　　2 pounds medium-sized asparagus, ends trimmed

　　1/3 to 1/2 cup heavy (or whipping) cream

　　15 small cantaloupe or watermelon balls, for garnish

　　20 small fresh mint leaves, for garnish

　　1/3 cup sour cream, for garnish

　　

Step 1

1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.

　　

Step 2

2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.

　　

Step 3

3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.

　　

Step 4

4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

　　

Nutrition Per Serving

Per serving: 290 calories

　　25g carbohydrates

　　11g protein

　　19g fat

　　45mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.