- Cooking Time:
- Preparation Time:
- 1 cup leek, finely chopped (white and pale green part)
- 1 garlic clove, minced
- 2 tbsp unsalted butter
- 1 lb asparagus, cut into 1" pieces
- 1 1/4 cups chicken broth
- 1/3 cup sour cream
- salt & pepper to taste
- In a saucepan saute the leek and the garlic in the butter until the leek is softened. Add the asparagus and broth. Cover and simmer the mixture for 8 - 10 mins, or until the asparagus in tender. Puree the mixture in a blender in small batches keeping 1/4 cup aside. Whisk in the sour cream gently and season. Cook the soup over low heat until heated through. Do not let boil. Toss in reserved leek & asparagus mixture.
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