Asparagus soup

Trim and wash your leeks, and sauté with ½ cup of butter or substitute half with olive oil in a large kettle. Sauté leeks just until they start to brown. Add 2 cups of cups of stock or bouillon and bring to a boil. Add 2- 4 cups of washed, trimmed and sliced asparagus (1/2”) pieces and bring back to a simmer and then simmer just until tender. Add 1 qt. of milk and start to heat. Meanwhile slowly whisk 2 cups of milk into 3/4cup flour until completely blended. Stir into soup and stir until heated and thickened. You may add extra bouillon or 1 tsp salt and white pepper to flavor. 6 servings