Asparagus and Leek Soup

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the leeks and cook until softened, about 5-7 minutes.

Step 3

Add the asparagus and vegetable stock. Bring to a boil and then reduce the heat to low. Cover and simmer until the asparagus is tender, about 20-25 minutes.

Step 4

Puree the soup with an immersion blender or in batches using a regular blender.

Step 5

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Step 6

If the soup is too thick, add more vegetable stock until desired consistency is reached.

Step 7

Serve hot with crusty bread or croutons, if desired.