Ingredients
- 2 tbsp unsalted butter
- 3 medium leeks, cleaned and chopped (white part only)
- 2 garlic cloves, minced
- 4 cans (14.5 oz.) chicken broth (free range organic best)
- 2 bunches asparagus, trimmed and cut in 1" pieces
- 1/2 cup heavy cream
- salt & pepper to taste
- minced chives for garnish
Directions
Heat butter in large pot over medium heat. Add leeks and garlic; saute until softened, 5-7 minutes. Add chicken broth and asparagus and bring to a boil; reduce heat and simmer 12-15 minutes. With handheld immersion blender, puree until smooth (can also transfer to blender). Stir in cream. Season with salt & pepper; garnish with minced chives.
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Submitted 2/19/06.
Source: In Style Magazine, May 2004
Submitted By: Janet Drake
Asparagus-Leek Soup