Ingredients:2 tablespoons unsalted butter
1 leek (white part only), halved lengthwise, washed well and chopped
7 oz frozen asparagus spears
1 teaspoon chopped garlic
2 cups chicken broth
1 cup heavy cream
Directions:
1. Melt butter in a large pot over medium-high heat. Add leeks and sauté for 3 minutes. Add garlic and sauté for 30 more seconds.
2. Add asparagus and broth to pot and bring to a boil.
3. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender.
4. Mix in cream, salt and pepper. Blend soup in a food processor or blender until smooth.
5. Return to pot to heat through before serving. Season with salt and freshly ground black pepper to taste.
