Step by Step Instructions

Step 1

Finely chopped the leeks and onion

Step 2

In a stock pot, melt the butter and sauté the garlic, onion and leeks until fragrant. Add white wine to deglaze then add asparagus, cook until the asparagus is soft

Step 3

Add chicken broth and bring it to boil, reduce the heat to medium

Step 4

Cook for about 20 minutes, turn off the heat and use the blender to blend until smooth

Step 5

Return to the heat and bring it back to boil then add the cream and mix together

Step 6

Season with salt and pepper