- 6
Ingredients
- 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
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 2 tablespoons grated Parmesan cheese
- 1/4 cup heavy cream
- 1/2 teaspoon lemon juice
Preparation
Step 1
1. COOK TIPS Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
2. SOFTEN VEGETABLES Add remaining butter and asparagus, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
3. SIMMER SOUP Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan. Puree soup in blender in 2 batches and return to pot. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)