Asparagus Soup

Rinse the asparagus under cool water and pat dry with a clean towel. Then, remove the tough ends and cut the remainder into 1 to 2-inch pieces.

Cut the leek into slices, white and light green parts only. Place the sliced leeks into a medium bowl of cold water to rinse any dirt or debris from within.

Strain off the water and lay the leeks on paper towels to remove the excess water.

Mince the garlic.

Finely chop the basil.

Heat the butter in a Dutch oven or large saucepan over medium heat.

Add the leeks and cook, continually stirring, until soft, about 3 to 4 minutes.

Add the garlic and stir until fragrant, about a minute.

Add the broth, asparagus, and chopped basil.

Increase the heat to medium-high and bring the mixture to a boil.

Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.

Remove the soup from the heat and add the milk and lemon juice.

Using an Immersion hand blender, blend the soup until smooth. Keep the soup warm over low heat.

If you don't have an immersion blender, puree the soup in batches by carefully ladling small amounts at a time into a stand blender or food processor, blending until completely smooth.

Serve and garnish the soup with croutons and asparagus pieces. 

Refrigerate any leftovers and enjoy within 3 to 5 days.