Asparagus soup

4  cups		50 asparagus (baby - very thin)
2  cups		leeks (small - white and light green portion only)
9  cups		chicken broth
2  tablespoons		tblsps butter

Tip: Click on the ingredient links to learn the nutritional information for all the Asparagus soup ingredients. The serving size for any ingredient in Asparagus soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

snap off stems of baby asparagus and steam until soft
chop leeks thin and place in hot frying pan with butter - sautee until soft and translucent
Once asparagus has cooked, using tongs transfer to frying pan with leeks and butter. Add water used to steam asparagus, add broth, allow to come to boil and simmer for 20 minutes.
Add spices and seasoning to taste.
Once simmering is complete, add ingredients to blender or food processor. Liquify until creamy. If eating immediately, add a 1/2 cup of cream and continue blending - serve immediately. If you would like to save the soup, pour into freezer compatible containers and freeze once cool. Simply thaw and add cream and heat up for a wonderful lunch or appetizer.