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Creamy Asparagus Soup

Creamy Asparagus Soup with tender asparagus tips, sweet leeks, and a touch of Parmesan, finished with a hint of lemon and rich creaminess.
prep time15 minutes
cook time20 minutes
Creamy Asparagus Soup
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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.