Creamy Asparagus Soup

So, I had grand plans for dinner tonight, only to be thwarted by this unusual headache...  Not to sure where it came from, but all that to say, I only got to part one of dinner tonight.  Despite that, it went over quite well I'd say!

Nicholas and I LOVE (probably should stress that more as...  LOOOOOOOOOOOOVE) asparagus!  If it's on sale, then it's going in the shopping cart.  Doesn't matter if we have anything on the menu or not that we need it for, we'll find a way to happily consume this green veggie.  :)  That scenario is exactly what happened last week!  It was such a great deal, in comparison to what it has been going for, that I decided we needed a bunch.  Sadly, life was SO hectic and crazy, although good!, we didn't have the chance to eat at home for three or four nights in a row and didn't get around to eating it.  So... there the asparagus sat... alone... in the fridge... waiting to be used.  It got to the point that I knew I needed to use it or toss it in the freezer to preserve it until the proper time presented itself.  A few nights ago I took an inventory of everything that we need to eat in the next few weeks (just a warning... that'll basically be EVERY recipe you see until June hits!).  Well... let's just say that asparagus was calling my name in addition to a few other ingredients.  The result - this creamy asparagus soup!  (The rest of the cream cheese needed to be used as well!).

Back in the BREATHTAKING land of Norway the evening meal following Nicholas' proposal, we  were patrons at probably the most upscale restaurant I will ever visit in my life - Emilies.  It was a little place - probably only seven or eight tables.  The menu?  That, my dear friend, was the chef's choice!  I tried a few things there that I probably would never eat, but am glad I had the opportunity.  One of the first courses of the six?  Creamy Asparagus Soup!  I think we almost thought we had died and gone to heaven (I mean, the evening had already been so overwhelming and wonderful!).  Although this is not an exact replica (and I must be honest that when looking for recipes, it was a Kraft recipe that inspired this one), I have to say that we both agree that it is VERY close to what we remember.  Skål!

Creamy Asparagus Soup

2 tbs butter
2 tbs olive oil
3 leeks
1 bunch asparagus
2 - 3 large cloves garlic (crushed)
2 cups chicken broth
1/2 cup milk
4 oz cream cheese
salt & pepper

In a large skillet, or medium pot, melt butter on medium-high heat.  Add leeks, season with salt and pepper, and garlic, and cook down.  After about 5-7 minutes, add in the asparagus with the olive oil, seasoning with a little more salt and pepper, and cook down for another 5-6 minutes, or until asparagus is tender.

Add in chicken broth to veggies and allow to heat.  Once heated, remove from stove-top and pour into a food processor or blender.  Blend on high for about a minute.  Turn off, add in milk and cream cheese and blend until the soup becomes creamy and thick (you don't want any vegetable chunks remaining).

Pour into bowls and add a dollop of sour cream on top if you'd like!  This would be delicious with a nice bread to dip in and a great starter to a light pasta or chicken dish!  (At least in my mind!).