Cream of white asparagus and leeks

Ingredients:

• 1 lb. white asparagus, peeled and chopped
• 2 leeks, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp. butter
• Salt and pepper to taste

Instructions:

1. Melt the butter in a large pot over medium heat. Add the chopped leeks and cook until they are soft, about 5 minutes.
2. Add the chopped asparagus and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the asparagus is tender.
3. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
4. Return the mixture to the pot and stir in the heavy cream. Cook over low heat until heated through.
5. Season with salt and pepper to taste. Serve hot and enjoy!

Verdict:

This creamy and delicious soup is the perfect way to enjoy fresh white asparagus and leeks. It has a smooth and velvety texture with a subtle flavor that is complemented by the heavy cream. Whether you serve it as a starter or as a main course with some crusty bread on the side, this soup is sure to impress your guests.

Serving Suggestions:

• Top with a dollop of sour cream or Greek yogurt for a tangy addition.
• Sprinkle some chopped fresh herbs, such as parsley or chives, on top for added freshness.
• Pair with a side salad or some crusty bread for a complete meal.