2 leeks, chopped (white and pale green part only) and then washed well in a bowl of cool water
1 lb. asparagus, trimmed and cut into 1-inch pieces
2 cups cauliflower florets
6 cups (1.5 L) chicken or vegetable stock, or some stock and some water
salt and pepper
1/2-1 cup half & half or heavy cream
1In a large saucepan, heat the oil and butter over medium heat. Add all the veggies and cook for a few minutes, until they start to soften. Add the stock and cook for 30 minutes, until everything is very tender. Season with salt and pepper and stir in the cream.
2Purée the soup in the pot using a hand-held immersion blender, or do it in batches in the blender or food processor until very smooth. Serve warm, or chill and serve cold. Serves 8.