Ingredients
1 lb Leeks
1 lb Asparagus
1 tb Butter
2 Stalks Celery, Chopped
1 Lg Onion, Diced
(2-3 Garlic Cloves, minced)*
1 potato chopped
6 C Chicken Broth
1 tsp Ground Pepper
1 c Fat Free Half & Half
Preparation
-Clean & rinse leeks, chop - using white and light green portion of leek -Chop asparagus, set aside -Melt butter in lg soup pan -Add celery, leeks, garlic and onion to pan & saute til soft, add chick broth as needed to keep moist -Add 4 c chick broth and asparagus and potato. Bring to boil, lower heat, cover and simmer until very soft, about 30 min -Cool slightly, then puree in batches using processor or blender -Return puree to pan, add remaining broth and pepper, and bring to simmer -Whisk in half & half
