2 tbsp. butter
2 c. sliced leeks
6 c. diced asparagus stems
1 qt. chicken broth
1 c. light cream or non-dairy cream
2 tbsp. grated Parmesan cheese
Salt and pepper

Melt the butter in a large stock pot. Saute the leeks until they are limp, 3-5 minutes. Add the asparagus and chicken broth. Simmer until the asparagus is tender, 10-15 minutes. Cool the soup slightly. Puree in a blender and reheat. Add cream, Parmesan cheese, salt, and pepper. Dash of nutmeg.

Can use asparagus stems. Save tips for vegetable.