Asparagus and Leek Soup
INGREDIENTS
- 1 cup finely chopped white and pale
green parts of leek - 1 minced garlic clove
- 2 tbs. butter
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1-¼ cups chicken broth
- 1/3 cup sour cream
In a saucepan cook the leeks and the garlic in the butter over moderately low heat, stirring, until the leeks are softened, add the asparagus, the broth, and ½ cup water, and simmer the mixture, covered for 10-12 minutes or until asparagus is very tender. Puree 2/3 of the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat till heated through, but do not let boil.