1 1/2 pounds asparagus, tough ends removed; cut into 1-inch pieces*
2 cups chicken or vegetable broth
1/4 cup light olive oil
1 large onion, diced
1 medium leek (white part only), chopped
2 stalks celery, chopped
1 cup half-and-half
1/2 tsp. salt
1/8 tsp. ground white pepper
Sour cream, if desired

Asparagus Bisque

1. In a large saucepan, heat olive oil. Add onion, leek and celery. Saut� until onions are slightly softened, for about 5-7 minutes.
2. Add asparagus and broth. Cover saucepan and bring mixture to a boil. Reduce heat and simmer for 15-20 minutes or until asparagus is fork tender. Remove mixture and let cool for 15 minutes.
3. Place asparagus mixture into food processor or blender (in several small batches, if necessary) and process until smooth. Return pureed asparagus to saucepan. Add half-and-half, salt and pepper. Heat over medium heat, stirring constantly, until warmed through.
4. Ladle soup into warm bowls and serve. If desired, place small dollops of sour cream in a circular fashion on top of soup. Gently run a toothpick through sour cream to create a swirled effect. Refrigerate any leftover dressing.
5. *To select asparagus, look for brightly colored, firm spears with tight buds. Choose even-sized spears for uniform cooking. To store, trim ends and stand spears upright in a tall glass with 1-inch of water in the bottom.
   Serves 6
   Preparation time: 50 minutes