Cream of Asparagus Soup

Ingredients

• 30 g (1 ounce) unsalted butter
• 1 medium leek, white and light green parts only, sliced
• 2 garlic cloves, crushed
• 450 g (1 lb) asparagus spears, cut into 1-inch pieces
• 500 ml (2 cups) vegetable stock
• 120 ml (1/2 cup) double (heavy) cream
• Salt and freshly ground black pepper to taste
• Chives, to garnish, optional

Instructions

1. 1

   Place a large, heavy-bottomed pot on the stovetop...: Place a large, heavy-bottomed pot on the stovetop and melt the butter over medium heat. Add the leek and cook for 2-3 minutes.

2. 2

   Stir in the garlic and cook for another...: Stir in the garlic and cook for another minute.

3. 3

   Add the asparagus and season with salt and...: Add the asparagus and season with salt and pepper. Cook for 5 minutes, stirring, until the asparagus is slightly golden.

4. 4

   Pour in the vegetable stock and bring to...: Pour in the vegetable stock and bring to a simmer. Lower the heat, cover the pot and simmer for 15 minutes until the asparagus is tender.

5. 5

   Turn off the heat and puree the soup...: Turn off the heat and puree the soup using an immersion blender. Next, stir in the cream and turn the heat back to low for 1-2 minutes to warm the soup.

6. 6

   Divide into bowls, garnish with chives and serve...: Divide into bowls, garnish with chives and serve with croutons or toast.