Asparagus & Leek Soup

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This is such a pretty soup! Easy too

 

Asparagus & Leek Soup

 

1 cup finely chopped white & pale green parts of leek

1 minced garlic clove

2 Tbs butter (I used 1 + a little olive oil)

1 pound asparagus, trimmed & cut into 1 inch pieces

2 cups vegetable broth

 

In a saucepan, cook the leek and garlic in the butter over moderately

low heat, stirring, until the leek is softened. Add the asparagus,

the broth + 1 more cup of water, and simmer, covered, for 10-12

minutes, or until the asparagus is very tender. Puree the asparagus

bits with a little broth in a blender until very smooth. Stir the

puree back into the pan. Cook over low heat until heated through, but

do not let it boil. Top with sour cream (optional).