Asparagus and leek cream soup

Yet another way to enjoy the delicate taste of asparagus!

You'll need:
10 green asparagus shoots
1 medium leek
1/2 medium size onion
5 medium size potatoes
thyme
0,5l bouilion (it's ok to use a vegetable cube)
sour cream
croutons
salt & pepper
olive oil

1. Peel the potatoes and cut them into small cubes. Carefully clean the leek and cut it into thin slices. Chop the onions.
2. Fry the onions, potatoes and leek on olive oil with thyme for about 5 minutes in a deep pan/thick bottom pot. Add some salt and pepper for taste.
3. Add bouilion and boil for another 10-15 minutes until soft. 3 minutes before it's ready add the asparagus (cut into 3-4cm bits).
4. Remove the asparagus heads for decoration.
5.Wait until the soup cools down and then blend it.
6. Warm it up again and transfer into a bowl.
7. Decorate with sour cream, asparagus heads and croutons, et voila!

Bon appétit!

PS. This soup also tastes very good if served with chicken.