ingredients
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- salt and pepper to taste
- 1/3 cup heavy cream
- 3/4 pound asparagus, cut into 1/2″ pieces
- 2 tablespoons unsalted butter
- 1 teaspoon chopped garlic
- 1 leek (white part only), halved lengthwise, washed well and chopped
prepration
Melt butter in a large pot over medium-high heat. Add leek and saut for 3 minutes. Add asparagus and cook 1 minute more. Add garlic and saut 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).
