Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Asparagus
   2      Tablespoons   Butter
   1 1/2  Cups          Leeks -- sliced
   5      Cups          Chicken Broth -- --or-- (5 to 6)
                        A Combination Of Broth And Water
     1/2  Cup           Light Cream
                        Salt And Freshly Ground Black Pepper
                        Lemon Juice -- (optional)

Preparation:

Peel the asparagus. Insert a sharp paring knife under the skin at the base and work it up toward the tip, making the cut shallower as the skin becomes thinner. Taper the cut off completely about 2 - 3 inches below the tip. You can also use a vegetable peeler. Cut 1 1/2 inches off the top of each asparagus stalk. Blanch these tip pieces in a pot of boiling water until they are just tender. Immediately drain them and run them under cold water to stop the cooking action. Cut the pieces in thin diagonal slices and set aside for garnish. Chop the remaining raw asparagus into 1/2-inch pieces. Heat the butter in a 4-quart pot and add the leeks. Cook, stirring, for 3 - 4 minutes, or until the leeks are slightly wilted. Stir the raw asparagus pieces into the leeks and add 5 cups of broth. Bring the mixture to a boil, reduce the heat, and cook gently, partially covered, for 20 minutes, or until the asparagus slices are completely tender and soft. Transfer the mixture in batches to a food processor or food mill and puree. Return the puree to the pot, stir in the cream, and add more broth, if desired, to thin it a little. Add the asparagus slices and reheat. Season with salt and freshly ground pepper and a few drops of fresh lemon juice, if you like