Light Asparagus Leek Soup

Here's another simple, healthy soup that my children LOVE.  Since I first made it in September, they've been asking for it every week.  It comes from Ian Knauer's cookbook - The Farm - which I highly recommend.  This soup is a thinner consistency than most asparagus soups I've had, but it is a lovely fresh flavour.  I like it best cold, but the rest of the family prefers it warm.  I cannot wait to try it with fresh asparagus in springtime.

Recipe serves 4.  There won't be leftovers!

Asparagus Leek Soup

1 leek, pale green and white parts only, sliced crosswise and well washed
2 tbsp butter
1 clove garlic, smashed
kosher salt and black pepper
4 c chicken stock
1 pound asparagus, trimmed and cut into 2 inch pieces
12 cilantro sprigs, chopped (or more, to taste)
6 fresh dill sprigs, chopped (or more, to taste)

Melt butter in a heavy saucepan until foam subsides.  Cook leek and garlic with 1/2 tsp each salt and pepper over medium heat, stirring occasionally, until leek is soft but not browned, about 6 minutes.  Add stock and bring to a boil.
Add asparagus to stock.  Cook until tender - 6-10 minutes.  Remove the pan from heat and stir in cilantro and dill.  Puree with an immersion blender or in a stand blender until smooth.
Season to taste with salt and pepper.