Asparagus Soup

Source: Iowa Farmer Today

1 clove garlic
1 leek or several green onions
2 pounds fresh asparagus
1/4 cup butter, melted
2 tablespoons flour
2 cups milk
2 cups cream or half-and-half
Cayenne to taste

Separate asparagus tops from stems. Save all and chop the stem, steaming until tender. Saute garlic.

In a blender, add the asparagus stems, garlic, butter, flour, onions and milk. Mix well. Remove from blender and pour into medium saucepan. Heat on stove at medium until hot. Add cream or half-and-half. Add asparagus tops.

Serve with dash of cayenne.