| 1. |
In a saucepan cook the leek (only white and pale green parts) and the garlic in the butter over moderately low heat, stirring, until the leek is softened. |
| 2. |
Add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. |
| 3. |
Puree 2/3 of the mixture in a blender until it is very smooth, stir the puree into the mixture remaining in the pan, and whisk in salt and pepper to taste. |
| 4. |
Cook the soup over moderately low heat, but do not let it boil. |
| 5. |
Note: also good to add 1/2 cup of sour cream or Greek yogurt after pureeing. |
