Cream Of Asparagus And Leek Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb leek
• 1 large onion, chopped
• 2 stalks celery, finely chopped
• 2 tablespoons butter
• 1/2 cup wine
• 1 lb asparagus, chopped in 1-inch pieces
• 6 cups chicken stock
• 1/8 teaspoon pepper
• 1 cup light cream

Recipe

• 1 trim green part of leeks and discard. thoroughly wash portion and finely chop. (i find it best to completely separate the layers.).
• 2 in large pot, saute leek, onion, and celery in butter and add wine to keep vegetables moist. (you can alternately do this with some of the chicken stock.).
• 3 add asparagus and 4 cups of the chicken stock. season with pepper. simmer for 1/2 hour or until vegetables are tender.
• 4 puree the soup in small batches adding the remainder of the stock.
• 5 in another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
• 6 serve immediately.