2 tbsps. butter
1 leek, white part only, halved lengthwise, washed
    thoroughly and chopped          
¾ lb. asparagus, cut into ½” pieces
1 garlic clove, crushed
1 pint chicken broth
²⁄₃ cup heavy cream
Salt and pepper, to taste

Heat butter in a large stockpot over medium heat until foam subsides.  Add leek and cook 2 mins., stirring. Add asparagus and garlic; cook 1 min.  Add chicken broth and bring to a boil over high heat. Lower heat, cover, and simmer 10 mins., until asparagus is tender.  Whisk in heavy cream, salt, and pepper; transfer to blender and puree until smooth. Return to the pot and heat through but do not boil.