Asparagus Soup

1 tbsp olive oil
1 small onion, thinly, sliced
1 leek, sliced, and, washed
1 clove garlic
4 cup asparagus, stalks, coarsely, chopped
2½ cup vegetable stock
½ cup milk
2 tbsp butter

Heat oil in a large saucepan over medium heat.

Add onions, leek, garlic and asparagus stalks; sauté until soft.

Add stock and bring to a boil. Simmer for 5 to 10 minutes.

Add milk and butter. Bring back to a boil for 2 minutes and remove from heat.

Season with salt and freshly ground white pepper.

Puree mixture in a blender or food processor.

You may have to add more stock to reach preferred consistency.

Top with fresh parmesan cheese.