Cream of Asparagus and Leek Soup

1
Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
2
In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
3
Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
4
Puree the soup in small batches adding the remainder of the stock.
5
In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
6
Serve immediately.