Asparagus and Leek Soup
- 1/3 Cup Heavy Cream
- 3/4 pound Asparagus
- 1 Teaspoon Garlic
- 2 Tablespoon Unsalted Butter Stick
- 1 fresh leek, white part only, halves lengthwise, washed well and chopped
- 14 1/2 Ounces Chicken Broth, Bouillon or Consomme
Preparation time 15mins
Cooking time 30mins
Adapted from food.com
Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and sauté for 30 more seconds.
Add broth to pot and bring to a boil.
Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth.
Return to pot to heat through before serving (if necessary). Season with salt and freshly ground black pepper to taste.