Chilled Asparagus Soup

2 pounds fresh asparagus
4 tablespoons butter or olive oil
1 1/2 cups sliced leeks or scallions
3 tablespoons all-purpose flour
6 1/4 cups chicken stock or water
1/2 cup light cream or plain yogurt
1 tablespoon chopped fresh tarragon or chervil
salt and freshly ground black pepper


Cut the top 2 1/2 inches off the asparagus spears and blanch the tips in boiling water for 5 to 6
minutes until just tender. Drain thoroughly. Cut each tip into 2 or 3 pieces, set aside.
Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into 1/2 -inch pieces.
Heat the butter or oil in a heavy-bottomed saucepan. Add the sliced leeks or scallions and cook over low heat for 5 to 8 minutes until soft but not brown. Stir in the chopped asparagus stalks, cover, and cook

for 6 to 8 minutes longer until the stalks are tender.
Add the flour and stir well to blend. Cook for 3 to 4 minutes, uncovered, stirring occasionally.

Add the stock or water. Bring to a boil, stirring frequently. Lower the heat and simmer for 30 minutes. Season with salt and pepper.
Puree the soup in a food processor or food mill. If necessary, strain it to remove any coarse fibers. Stir in the asparagus tips, most of the cream or yogurt, and the herbs. Chill well. Stir before serving and check the
seasoning. Garnish each bowl with a swirl of cream or yogurt.
Serves 6.