Asparagus and Leek Soup

1. 1

   In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender.

2. 2

   Puree two thirds of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste.

3. 3

   Cook the soup over moderately low heat until it is heated through, but do not let it boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.