creamy asparagus soup

So, I wasn't the only one who overindulged on BBQ & beer this weekend, was I?  

Yeah, I wasn't too terribly happy about my holiday-weekend eating choices.  To get myself back on track yesterday, I decided to make something with asparagus, which is one of those magic foods that makes you shed excess water weight.  It's also delicious, so yay for health food!  Well, if you don't count the heavy cream & butter.  Moderation, people!  

What You'll Need: 

3 tbsp butter

1 bunch of asparagus, woody ends snapped off

1/2 bag of frozen leeks, or 3 fresh leeks trimmed & chopped

4 garlic cloves, minced

3 cups of vegetable broth

salt & pepper

1/2 cup heavy cream or greek yogurt

1/2 cup shredded parmesan

Directions: 

1.  Turn your burner to medium high, set on a medium saucepan, and melt the butter.  

2.  Add the garlic and leeks, and stir until the garlic is a little browned up.  

3.  Add the vegetable broth, bring it to a simmer, and let it get infused with the garlic and leek flavor for about 10 minutes.  Season well with salt & pepper to taste.  Don't be shy!  

4.  Toss in the asparagus, and boil for 8 minutes.  

5.  Throw the soup in a blender along with the cream or yogurt, and blend to the consistency you want.  Since there's no real thickener here (i.e. no potatoes) I left it a tad chunky, but whatever you like!  

6.  Divide into bowls and top with parmesan, and serve.