Ingredients Jump to Instructions ↓

  1. 2 medium leeks (white portion only), sliced

  2. 12 green onions, chopped

  3. 2 tablespoons olive oil

  4. 1 tablespoon butter

  5. 2-1/2 pounds fresh asparagus, cut into 1-inch pieces

  6. 4 cups chicken broth

  7. 1 cup half-and-half cream

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces. In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces. Yield: 6 servings.


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