Cream of Asparagus Soup

1/3C butter
1/2 a small leek, chopped
1 tbsp chopped onion
1 tbsp chopped celery
1 lb fresh asparagus
1/3C all-purpose flour
4C (1L) chicken stock
1 bay leaf
1/4C 15% cream (can use heavier cream if desired)
pinch of ground cloves
salt & pepper to taste

Snap off tough end of asparagus and discard. Cut asparagus into 1 inch pieces.

In a large pot, melt butter and saute asparagus, onion, celery and leek for about 5 min over low heat.

Remove from heat, add flour. Return to heat, stir constantly for about a minute. Remove from heat again and gradually add chicken stock. Add bay leaf & cloves. Return to heat and bring to a boil, stirring constantly; lower heat, cover and simmer for about 45 min or until veggies are done.

Remove bay leaf, add cream and season with salt & pepper.

Tags: appetizer, soup