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2 cups finely chopped white and pale green part of leek, washed well

2 garlic cloves, finely minced

3 tablespoons butter

1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces

2 1/2 cups chicken broth

1 cup water

2/3 cup sour cream

Salt and freshly ground black pepper to taste

1. In a saucepan cook the leek and the garlic in the butter over medium-low heat, stirring, until the leek is softened, add the asparagus, broth, and water. Simmer mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender.
2. Purée two thirds of the mixture in a blender until it is very smooth, (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) stir the purée into the mixture remaining in the pan, and whisk in the sour cream, salt and pepper. Cook the soup over medium-low heat until it is just heated through, do not let it boil.

Serves 4.