100g Unsalted Butter
400g Asparagus, woody ends removed
1 medium onions, peeled and chopped
1 stick celery, trimmed and chopped
1 leek, trimmed and chopped
1 litres chicken stock
Ground Black Pepper
Cooking Cream to taste
Melt butter & oil in a large suacespan over medium heat.
Add onion and saute for about 5 minutes
Add Asparagus, Celery and Leek and saute for about 5 minutes.
Season with salt and pepper.
Add the chicken stock and bring it to a boil.
Reduce heat and simmer for about 30 minutes until asparagus is very tender.
Carefully transfer to a blender and puree until smooth.
Return to saucepand and stir in Cooking Cream and season with salt and pepper to taste.