Asparagus Soup - cooking recipe

Ingredients

1 lb asparagus spear, trimmed
1 tablespoon olive oil
2 leeks, thinly sliced
2 2 cups broth or 2 cups water
1/2 teaspoon dried dill (optional)
1 garlic clove, crushed
1 pinch of grated nutmeg

Preparation

Slice off the asparagus tips about 2\" from the end. Cut them into 1/2\" pieces and reserve them. Cut the remaining stalks into 1\" pieces.
Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
Divide among 4 bowls. Top each portion with the nutmeg.