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Cream of Asparagus Soup (Serving Size: 8)

Prep Time: 20 minutes


1 to 1 1/2 lbs Asparagus
4 Tbsp olive oil
2 Leeks, cleaned, cut in half and sliced
3 cloves Garlic, minced
6 c low-sodium Chicken Broth
2 c Milk
Salt and Pepper to taste


1) Remove tough ends from asparagus stalks. Cut stalks into 1-inch pieces. Set aside

2) In a large pot, heat oil. Saute leeks until tender. Add garlic and saute for 1 minute. Add asparagu stalks and chicken broth. Bring to a boil. Lower heat and partially cover pot. Simmer until vegetables are very tender, about 20 minutes.

3) Transfer soup to a high-speed blender and puree. Return soup to pot. Add milk and stir to combine. Add salt and pepper to taste. Serve warm.