Cream of Asparagus and Leek Soup Recipe

Directions:

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. 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. 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.