Cream Of Asparagus And Leek Soup

• 1 lb leek
• 1 large onion, chopped
• 2 stalks celery, finely chopped
• 2 tablespoons butter
• 1/2 cup white wine
• 1 lb asparagus, chopped in 1-inch pieces
• 6 cups chicken stock
• 1/8 teaspoon white pepper
• 1 cup light cream

1. Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
2. In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
3. Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
4. Puree the soup in small batches adding the remainder of the stock.
5. In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
6. Serve immediately.

leek, onion, stalks celery, butter, white wine, chicken stock, white pepper, light cream

Taken from www.food.com/recipe/cream-of-asparagus-and-leek-soup-218557 (may not work)