Cream Of Asparagus And Leek Soup

1. 1

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

2. 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.).

3. 3

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

4. 4

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

5. 5

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

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.