Cream of Leek and Asparagus Soup
- 1 lb of white and light green part leek
- 1 lb asparagus
- 2 tablespoons olive oil
- 3 cups vegetable stock
- 1⁄3 cup cream
- Brown the leeks and asparagus in the Olive Oil.
- Then add the stock and boil. Then cover and simmer for 10 minutes. Blend and add cream right before serving.