We still have a few things left in the freezer from last season's CSA farm box, but I used up the last of the leeks on this soup. The recipe is one I created myself after reading several different leek soup recipes in Deborah Madison's Vegetarian Cooking for Everyone. I started by soaking the frozen leek slices in water, this was both to thaw them, and to remove the sand. I melted some butter in a cast iron soup pot and added the leeks, and then chopped up the half onion I found in the refrigerator and put that in the pot as well. I also found some fresh dill, and fresh tarragon in the 'fridge, so I put that in as well, along with a bay leaf. I added a cup of prepared chicken broth, and then put in the chopped asparagus. I let everything simmer until the leeks and asparagus were tender, then added 1 tablespoon of flour, some garlic salt, and some pepper. Finally I put in 5 more cups of broth, and let everything simmer for about 20 minutes. When it was done simmering I removed the bay leaf, added about a 1/2 cup of half-and-half and used my immersion blender to puree the soup.
We served this with a green salad and some bread for a wonderful early spring dinner.
This can easily be made vegetarian by using vegetable stock.