Ingredients
- 2 pounds asparagus, stems trimmed
- 3 tablespoons unsalted butter
- 2 small leeks, white and light green parts only, halved lengthwise and sliced thin
- Salt and pepper, to taste
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 3 tablespoons grated Parmesan cheese
- 1/3 cup heavy cream
- 1 teaspoon lemon juice
Before You Begin
Peel the asparagus spears with a vegetable peeler if they are thicker than 1/2 inch.
Cook Asparagus Tips
Trim asparagus tips and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in a Dutch oven over medium-high heat.
Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
Soften Vegetables
Add remaining butter, chopped asparagus stalks, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper to the empty pot.
Cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
Simmer Soup
Add chicken broth to the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan cheese.
Puree soup in batches using a blender, then return to the pot.
Finish Soup
Stir in heavy cream, lemon juice, and asparagus tips.
Cook until heated through, about 2 minutes.
Season with salt and pepper to taste.
Serve immediately. (Soup can be refrigerated in an airtight container for up to 2 days.)
Creamy Asparagus Soup
Ingredients
- 2 pounds asparagus, stems trimmed
- 3 tablespoons unsalted butter
- 2 small leeks, white and light green parts only, halved lengthwise and sliced thin
- Salt and pepper, to taste
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 3 tablespoons grated Parmesan cheese
- 1/3 cup heavy cream
- 1 teaspoon lemon juice
Instructions
- Melt 1 1/2 tbsp butter in a Dutch oven over medium-high heat. Add asparagus tips, cook until tender, about 2 mins, set aside.
- Add remaining butter, chopped asparagus stalks, leeks, 1/2 tsp salt, 1/8 tsp pepper to the pot. Cook over medium-low heat until softened, about 10 mins.
- Add chicken broth, bring to a boil. Reduce heat to medium-low, simmer until vegetables are tender, about 5 mins. Stir in peas and Parmesan.
- Puree soup in batches, return to pot. Stir in heavy cream, lemon juice, asparagus tips. Cook until heated through, about 2 mins.
- Season with salt and pepper. Serve immediately or refrigerate up to 2 days.