Cream of Asparagus Leek Soup with Creme Fraiche

In a large heavy pot, melt better over medium-low heat.

Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes.

Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces.

Add to the pot with the leeks.

Add the broth and bring to a boil.

Cover and cook about 20-25 minutes or until asparagus is very tender.

Remove from heat and puree until smooth with a blender.

Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.