Asparagus Soup

Tonight I had my first accident in a while. My blender is no longer in working order. The sacrifice might have been worth it as this soup is surprisingly delicious. Asparagus is a great spring vegetable and this is a way to give it new life after you've steamed it to hell. The lemon juice gives it a really nice cut. Recipe is courtesy of my dad, Steve, from somewhere he can't remember as he approaches old age.

Serves probably 4. I lost some in the blender accident. Takes about 40 minutes to cook.

1 Tbsp olive oil
3 shallots, chopped
4 cloves of garlic, minced
1 leek, sliced thinly
1 1/2 lb of asparagus, trimmed and cut into 4 cm pieces
1/4 tsp pepper
1 litre vegetable or chicken broth
1/3 cup whipping cream
1 Tbsp lemon juice

In a large saucepan, heat oil over medium heat. Cook shallots and garlic until shallots are tender, about 3 minutes.  Add leek; stirring until soft, about 6 minutes.

Stir in asparagus, cook for 2 minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, until asparagus is tender.

Puree in blender; return to saucepan and add cream and lemon juice. Heat and serve.