• 1 leek, white part, sliced and rinsed very thoroughly
• 2 Tbsp. olive oil
• 1 garlic clove, smashed
• 1 carrot, peeled and chopped
• 1 bunch asparagus (hard ends snapped off), chopped
• 6 c. chicken or vegetable stock (extra points for homemade, but not essential)

Saute sliced leek, smashed garlic, chopped carrot and chopped asparagus in olive oil in a 2-quart saucepan for 3-5 minutes. Add stock and bring to boil on medium-high heat. Reduce heat to low, and simmer until vegetables are tender, about 5 minutes more. Puree until smooth with immersion blender or in batches in food processor. Serve immediately. Theoretically serves 4-6, but 2 can easily polish off the whole pot with a spoon in one hand and a slice of crusty whole-grain bread in the other.