Recipe: Cream of Asparagus Soup

Ingredients

2 pounds thin asparagus, trimmed
1 tablespoon unsalted butter
2 leeks white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced
3 ½ cups chicken broth or vegetable broth
½ cup frozen peas
2 tablespoons freshly grated Parmesan cheese
¼ cup half-and-half
½ teaspoon lemon juice
to taste salt

Cut off asparagus tips and set aside. Chop remaining spears into ½-inch pieces.
In a small skillet, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Drain and set aside.
In a large saucepan over medium heat, melt butter. Stir in chopped asparagus and leeks, cooking until softened, about 8 to 10 minutes.
Add broth and bring to a simmer. Cook until vegetables are tender, about 5 minutes. Stir in peas and Parmesan.
Blend the soup in batches until smooth, about 2 to 3 minutes. Return to saucepan.
Over medium-low heat, stir in half-and-half and lemon juice. Season with salt to taste.
Serve and garnish with reserved asparagus tips.

Servings

Calories

102

Total fat

Total carbohydrates

13g

Total protein

Sodium

541mg

Cholesterol

10mg