2 lbs. fresh asparagus
4 tbsp. butter
1 1/2 c. chopped leeks
1/2 c. lite cream
Salt and pepper
2 to 3 tbsp. flour
5 c. chicken broth

Cut tips off asparagus; trim. Blanch 4 to 5 minutes; drain and rinse in cold water to stop cooking. Set asparagus aside. Melt 4 tablespoons butter; add chopped leeks. Saute; cook slow. Peel rest of asparagus if necessary. Chop, reserving tips. Add flour to leek mixture. Cook 2 to 3 minutes, stirring constantly. Combine chicken broth, sauteed asparagus, and leeks together. Bring to a boil. Reduce heat and simmer 20 minutes. Puree mixture. Add warm cream and asparagus tips. Serve!