<http://schema.org/recipeInstructions>
" Peel bottom halves of asparagus stalks; place peel in 4-quart saucepot along with broth and 2 cups water. Heat to boiling on high. Reduce heat to simmer 10 minutes. Set fine-mesh strainer over large bowl; pour broth through. Discard solids. Meanwhile, cut off and reserve 24 asparagus tips; set aside. Cut remaining asparagus into 2-in. pieces; set aside. Rinse leeks in large bowl of cold water; swish to remove sand. With hand, transfer leeks to colander. Repeat process, changing water several times, until sand is removed. In 6-quart saucepot, heat oil on medium. Add leeks and 1/2 teaspoon salt. Cook 4 to 7 minutes or until translucent, stirring often. Add garlic and reserved asparagus pieces. Cook 4 minutes or until garlic begins to soften, stirring. Add strained broth and 1/2 teaspoon salt. Heat to boiling on high; reduce heat to maintain simmer. Simmer, partially covered, 20 to 25 minutes or until asparagus is very tender. Stir in spinach until just wilted. While soup simmers, place asparagus tips and 1 tablespoon water in microwave-safe bowl. Cover with vented plastic wrap and microwave on High 1 to 2 minutes, until just tender-crisp. In batches, puree soup in blender until very smooth; transfer to large bowl or clean saucepot. Stir in cream and 1/8 teaspoon freshly ground black pepper. Cover and refrigerate at least 4 hours or up to 1 day. Serve hot or cold. Stir in lemon juice just before serving. Spoon into bowls or cups; garnish each with 2 asparagus tips."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a14006/chilled-asparagus-bisque-recipe-ghk-0412/?src=shelter_footer>