Ingredients:
4 tbsp butter
1 1/2 cup sliced leeks
5 thyme springs
5 1/2 cups chicken or vegetable stock
1 pound asparagus
1 1/2 cup peas (fresh or frozen)
1 tbsp garlic seasoning
salt and pepper to taste
Instructions:
1. In a soup pot melt butter over medium low heat. Add the leeks and thyme springs and sauté until leeks are soft and starting to brown. Pour in the stock and bring to a boil.
2. Add the asparagus, peas, and garlic seasoning. Simmer on low for about 10-15 minutes, or until asparagus is very soft. Transfer to a blender and puree until smooth. Bring back to pot. Season with salt and pepper, simmer for 5 minutes more
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