Simple asparagus soup

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2 ea. leeks
2 ea. spring garlic
2 bunches asparagus
2 sprigs Thyme
2 Tbsp. butter
Salt and pepper as needed
½ cup white wine
Extra virgin olive oil as needed
Water as needed

Cut the leeks at the point where they turn dark green save both ends
Cut the spring garlic the same way and save both ends
Trim the bottom fibrous part of the Asparagus and reserve.
Wash the trim from all well and place in a small pot of  cold water.
Bring the pot to a boil and lower to a simmer and cook for 30-45 minutes.
Strain and reserve liquid.
This will be our stock for the soup.

Cut the white end of the leaks and spring garlic in half lengthwise.
Wash the leeks and spring garlic well to remove all dirt.
Thinly slice the leeks and  spring garlic.
In a small pot melt the butter over low heat.
Add the sliced leeks and spring garlic and season well with salt and pepper.
Sweat slowly over low to medium heat until soft and clear.
Add the thyme to the pot.
Raise the heat of the pan and add the white wine.
Reduce the wine until almost dry.
Strain the Vegetable stock to the pot.
Bring to a boil and Simmer for 15 minutes.
Cut the asparagus tips off  and reserve. Chop the rest of the asparagus into ½ pieces.
Add the asparagus stem pieces to the pot and cook until tender.
Puree the soup using a blender or hand blender.
Serve the soup hot or cold and garnish with the Asparagus tips, a drizzle of olive oil, citrus zest or cheese can also be added.
This technique is the same for fennel soup, broccoli or any vegetable.