Ingredients
2lbsasparagus,(2 bunches) tough ends snapped off
1tbspbutter
4leeks,white and pale green only, halved lengthwise, sliced thin
2clovesgarlic,minced
32ozSwanson reduced-sodium chicken broth,(1 container) plus an additional 1 cup
2tbspCrème Fraîche
kosher salt and fresh pepper,to taste
chives,optional, for garnish
Preparation
In a large heavy pot, melt the butter over medium-low heat.
Add leeks and cook for about 8 to 10 minutes, stirring occasionally, until the leeks are soft.
Add the garlic and cook for 1 minute, or until fragrant.
Chop the asparagus into 2-inch pieces.
Add to the pot with the leeks.
Add the broth and bring to a boil.
Cover and cook for about 20 to 25 minutes or until asparagus is very tender.
Remove from the heat and puree until smooth with a blender.
Adjust salt and pepper to taste.
To serve, divide into 5 bowls and spoon in 1 teaspoon of Crème Fraîche. Add chives for garnish.
