If you like cream of asparagus soup but want to cut back on calories or fat (or simply don't have any cream in the house), this no-cream soup really fits the bill. It somehow comes out very creamy!
2 tablespoons butter
2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
6 cups chicken stock
2 pounds asparagus, ends trimmed, each cut into 4 pieces
Melt butter in large pot over medium heat. Add onions and leeks; saute until tender, about 15 minutes. Add stock and asparagus; simmer until asparagus is tender, about 15 minutes. Puree soup in blender in batches and return to pot.* Season with salt and pepper. Bring to simmer, stirring occasionally. Serve.
*If you have a hand-held immersion blender, you can puree the soup right in the pot. Then just season and serve.