Asparagus and Leek Soup

By GadgetGirl

Ingredients

• 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

Step 1

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.