Ingredients
1/4 cup Carapelli Extra Light Olive Oil
1 large onion, diced
1 medium leek (white part only), chopped
2 stalks celery, chopped
1 1/2 pounds asparagus, tough ends removed; cut into 1-inch pieces*
2 cups chicken or vegetable broth
1 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Sour cream, if desired

Cooking Directions
In large saucepan, heat olive oil. Add onion, leek and celery. Sauté until onions are slightly softened, about 5-7 minutes. Add asparagus and broth. Cover saucepan and bring mixture to a boil. Reduce heat and simmer 15-20 minutes or until asparagus is fork tender. Remove mixture and let cool for 15 minutes. Place asparagus mixture into food processor or blender (in several small batches, if necessary) and process until smooth. Return pureed asparagus to saucepan. Add half-and-half, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect. Serves 6.

Refrigerate any leftover dressing.

Preparation Time: 10 minutes

Total Time: 1 hour 5 minutes

Wine Suggestion: Chardonnay

*To select asparagus: Look for brightly colored, firm spears with tight buds. Choose even-sized spears for uniform cooking. To store, trim ends and stand spears upright in a tall glass with 1-inch of water in the bottom.