Asparagus and Leek Soup

2 tablespoons butter

1 leek, white part only, halved lengthwise, washed thoroughly and chopped

3/4 pound asparagus, cut into 1/2-inch pieces

1 garlic clove, crushed

1 cup chicken broth

1/3 cup heavy cream

Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.

Add leek and cook 2 minutes, stirring. Add asparagus and garlic; cook 1 minute.

Add chicken broth and bring to a boil over high heat. Lower the heat, cover and simmer 10 minutes, until asparagus is tender.

Stir in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through.