1 medium leek, sliced
8 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. fresh spinach, washed and trimmed
2 cans chicken broth (14oz each)
1/3 cup water
1/3 cup flour
1 cup half and half
1/4 cup parmasan cheese, grated
1 Tbsp snipped fresh chives
1/4 tsp dried tarragon
1/8 tsp pepper
Combine leek, asparagus, spinach and 1/2 can chicken broth in a 2 quart bowl. Cover with vented plastic wrap.
Microwave (high) 12 to 14 minutes or until vegetables are tender stirring once. Cool slightly. Transfer to blender. Process on medium speed until pureed. Return to casserole. Add remaining chicken broth. Combine water and flour until smooth. Stir into soup mixture.
Microwave (high) uncovered 6 to 7 minutes or until mixture boils and thickens, stirring twice. Stir in half and half, cheese, chives, tarragon, and pepper.
Microwave (high) uncovered 2 to 3 minutes or until heated through.