Cream of Asparagus Soup

*CREAM OF ASPARAGUS SOUP*
An elegant and tasty soup. Add some drama by serving from an elegant tureen. Makes 6 servings

2 tbsp	Butter	25 mL
2 cup	Leeks or green onions, sliced	500 mL
6 cups	Asparagus stems, diced (reserve 1-cup asparagus tops)	1.35 L
1	Small potato, diced	1
4 cups	Chicken broth	1 L
1 cup	Light cream	250 mL
2 tbsp	Parmesan Cheese, grated	30 mL
1/4 tsp	White pepper	1 mL
	Nutmeg to taste
	Salt and pepper to taste
Melt butter in large soup pot and sauté leeks until limp, 3 to 5 minutes. Add asparagus stems, diced potato and chicken broth. Simmer, until tender, 10 to 15 minutes. Cool the soup slightly, purée in a blender and reheat. Return to pot; add the cream, Parmesan, pepper, salt and nutmeg. Garnish with steamed asparagus tops. Serve hot.