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Creamy Asparagus Soup from Cook's Country

  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Yeah, sure. There are lots of recipes for Cream of Asparagus Soups. This one is my all time version, so far. This appears in the April 2010 issue of Cook's Country. There are two ingredients, that surprised me. One, gives the soup a vibrant green color, and the other "secret" ingredients balances out the flavor of asparagus. I made this is less than 30 minutes, and it's a soup that my family wants me to make again. To see how I made this, visit my food blog at:


2 pounds asparagus (see note), stem ends trimmed
3 tablespoons unsalted butter
2 small leeks , white and light green parts only, halved lengthwise and sliced thin
Salt and pepper
cups low-sodium chicken broth
½ cup frozen peas
2 tablespoons grated Parmesan cheese
¼ cup heavy cream
½ teaspoon lemon juice

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