Preparation / Directions:
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
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