List of ingredients:

1 leek, the white part only, halved lengthwise, washed thoroughly and chopped.
2 tablespoons of butter.
¾ lb of asparagus cut into half-inch pieces.
14 oz (1 can) of reduced-sodium chicken broth.
1 garlic clove, pressed.
1/3 cup of heavy cream.
Salt and pepper, to taste.

Cooking method:

In a large soup pot, heat the butter over medium-high heat until foam subsides.

Add the leek and sauté for 2 minutes, stirring.

Add the asparagus and cook for another 1 minute.

Add the chicken broth and garlic to the pot, then bring to a boil.

Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.

Mix in the heavy cream, salt and pepper.

Blend soup in batches in a food processor until smooth.

Return to the pot to heat through.


I found this recipe, and many others, from the official asparagus recipes website.