Simple Asparagus Soup

This recipe is adapted from one of my favorite cookbooks, "Seriously Simple: Easy Recipes for Creative Cooks" by Diane Worthington. I've made a few changes:

2 bunches thin asparagus, trimmed and cut in 1/3ds
2 leeks, white and light green parts only, cleaned and chopped
2 T EVOO
S & P to taste (careful with the pepper one time I put way too much on the veggies)
2 - 2 1/2 cups broth (chicken or veggie)
1/4 c sour cream + one finely chopped fresh chives for garnish (sometimes I use Total Greek Yogurt and Basil instead)
Optional: roast additional veggies e.g. 1/2 yellow squash, zucchini or corn).

Preheat the oven to 425. Roast asparagus, leeks EVOO S&P (plus any extra veggies). Roast stirring occasionally for about 30 minutes or until leeks are golden brown and the asparagus is tender.

Transfer to a blender, let cool a bit. Add the broth. Blend till completely pureed. Garnish & serve.