Heat butter in a large soup pot over medium-high heat until foam subsides. Add leek and sauté 2 minutes, stirring. Add asparagus and cook 1 minute more. Add broth and garlic to pot; bring to a boil. Lower heat, cover and simmer 8 to 10 minutes, until asparagus is tender. Mix in cream, salt and pepper. Blend soup in batches in a food processor or blender until smooth. Return to pot to heat through. This recipe yields 4 servings.

Carbohydrates: 8 grams
Net Carbs: 6.5 grams
Fiber: 1.5 grams
Protein: 4.5 grams
Fat: 14 grams
Calories: 170

Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 131 Calories; 13g Fat (87.2% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 333mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.