Cream of Leek and Asparagus Soup

Cream of Leek @ Asparagus Soup

1 tbs olive oil
1 tbs butter
4 cloves chopped garlic
1 cup chopped yellow onion
2 large celery stalks thinely sliced
½ cup dry vermouth or dry white wine optional
2 pounds asparagus
6 large leeks white or pale green only chopped and well rinsed
2 medium potatoes peeled and finely sliced
vegetable or chicken stock
1 or 2 bay leaves
1 ½ cups of cream
salt and freshly ground pepper to taste
Heat oil and butter in a large soup pot, add onion, garlic, leeks and celery. Saute over medium heat until soft and translucent add vermouth or wine. Trim about 1 inch from the bottoms of the asparagus, peel skin from the bottoms and cut stalks into 1 inch pieces. Set aside tips and add the remaining pieces to the soup pot along with potatoes, bay leaves, and just enough stock to cover it all. Bring to a boil then lower heat and simmer covered until the vegetables are tender 20 to 25 minutes. Remove bay leaves, and using immersion blender, blender or food processor, blend the soup slowly until desired consistency is arrived about 3 or 4 minutes for a smooth texture. Return to low heat and stir in cream. Season with the salt and pepper. Simmer on low heat 10 minutes minimum. Then let stand off the heat several hours or cool and refrigerate until needed. Just before serving steam the asparagus tips until bright green and crisp and tender, stir into soup and serve.