Ingredients
2 medium leeks (white portion only), sliced12 green onions, chopped2 tablespoons olive oil1 tablespoon butter2-1/2 pounds fresh asparagus, cut into 1-inch pieces4 cups chicken broth1 cup half-and-half cream1/2 teaspoon salt1/8 teaspoon pepper
Preparation
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.
