Asparagus Soup

This is a creamy, satisfying and healthy soup!  I use this as a side dish, but it could easily serve as a main dish if you wanted.  I have noted the dairy free ingredients next to their dairy counterparts.  Both are delicious.

Ingredients:
1 large leek - cut in small slices
2-4 garlic gloves minced - I always try and squeeze in as much garlic as possible
2 shallots or 1 onion - sliced
1 pint of heavy whipping cream or 2 cans of coconut cream
2 tbsp of butter or 2 tbsp coconut oil
3lbs of asparagus - ends snapped off and chopped into 2/3 inch segments
1 carton of chicken/veggie broth (32oz)
Salt

Procedure:
In a medium/large pot (bigger than your average sauce pan) melt your butter or oil over low/medium heat.  Add your leek slices and onion.  Saute until translucent.  Add your garlic and stir about 1 minute or until fragrant.  Now add your broth and asparagus segments.  Bring to a boil then simmer on low for 20 minutes.  Add salt to taste (I used about 2 teaspoons).  Remove from heat.  Add heavy whipping cream or add 1 can of coconut cream and just the cream from the second can (the top layer).  Let cool.  Get a large tupperware out and using a ladle or measuring cup ladle out the soup into your blender (I use my nutribullet).  Blend until creamy.  Pour into the tupperware.  I usually have to do this 3/4 times to blend all of my soup.  Serve what you need and keep the rest safe in the fridge!