*Total vegetarians may omit the Parmesan cheese in this recipe.
Chilled Asparagus Soup:
In large pot, heat olive oil with garlic until lightly browned. Add vegetable stock, potatoes, and leeks and cover pot. Cook for ten minutes, then add asparagus, black pepper, and salt. Cook for an additional ten minutes until vegetables are tender.
Pour into a blender and puree until smooth. Chill rapidly in ice bath and refrigerate until serving.
Combine all ingredients in food processor, blend until a smooth paste forms. Chill.
Pour chilled soup into soup bowls. Top with heaping spoonfuls of lemon pesto. Serve immediately.