Ingredients:

3 T of olive oil,

Fine Sea salt to taste

1 leak (white and most of green) rinsed and cut into thin rings.

1 # of asparagus stems, finely chopped

1 1/2 Cups of chicken stock.

Instructions:

In a large pot, combine the oil, salt and leeks. Cover and sweat over low heat for about five minutes. Add asparagus, cover, and sweat for about five minutes more.

Add chicken stock, cover and cook low heat for about 15 minutes. Transfer it to food processor and purée. Pass puréed mixture through find blades of a food mill.