Quick Creamy Asparagus Soup

• 2 medium leeks (white portion only), sliced
• 12 green onions, chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2-1/2 pounds fresh asparagus, cut into 1-inch pieces
• 4 cups chicken broth
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. 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.
2. 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.

leeks, green onions, olive oil, butter, fresh asparagus, chicken broth, cream, salt, pepper

Taken from www.tasteofhome.com/recipes/quick-creamy-asparagus-soup/ (may not work)