Cream of Asparagus and Leek Soup

Step 1

Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).

Step 2

In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).

Step 3

Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.

Step 4

Puree the soup in small batches adding the remainder of the stock.

Step 5

In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).

Step 6

Serve immediately.