4 T butter
1 clove garlic, chopped
2 small leeks, ends and dark greens removed, chopped
2 1/4 lbs asparagus, trimmed, chopped
3 C Chicken Broth
1 C almond milk
2 T honey
2 T fresh parsley or chives, chopped
salt and white pepper, freshly ground
In a soup pot, fry garlic and leeks until soft and golden.
Add asparagus, fry for 5 min. Add 1 C of broth and simmer for 15 min.
Puree with immersion blender.
Add the rest of the broth, milk, honey, salt and pepper.
Simmer for 5 min.
Garnish with parsley or chives.
Can reserve some asparagus tips and steam them for garnish.
Match made in Heaven:
Try a crab roll sandwich or poached eggs on a toasted brioche.