Instructions: Trim the leeks of all but 2-inches of greens, rinse well, and thinly slice.

Peel and dice the asparagus stalks, reserve the tips.

In a large, heavy casserole, melt the butter over low heat. Add the leeks, potatoes, and asparagus stalks and cook for 2 to 3 minutes. Add the chicken stock, bring to a boil, reduce heat, and simmer for 25 minutes, covered, or until the vegetables are tender. Cool the soup slightly.

With a slotted spoon, remove 1 cup of the vegetables and reserve. Transfer the remaining soup to the workbowl of a food processor or blender and process until smooth.

Return the pureed soup to the casserole and place over medium heat. Add the asparagus tips and cook 4 to 5 minutes or until just tender. Add the reserved cooked vegetables and cream and simmer 5 minutes longer. Taste and correct the seasoning, adding the optional butter and the chives. Serve the soup hot or lightly chilled.

This recipe serves 6.

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