What Goes In
- 3 lbs asparagus, tough ends snapped off
- 4 tablespoons unsalted butter, divided
- 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
- Sea salt and black pepper
- 4 cups low-sodium vegetable broth
- 1/2 cup frozen peas, thawed
- 1/3 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
Prep the Asparagus
Snap off the woody ends. For thick stalks, peel the sides with a vegetable peeler.
Cut off the tips and set aside. Chop the stems into 1/2-inch pieces.
Cook the Tips First
Melt 2 tablespoons butter in a Dutch oven over medium-high. When it moves freely, add the tips.
Cook ~1-2 minutes until bright green and just tender. Transfer to a plate.
Build the Base
Add remaining 2 tablespoons butter to the pot. Add asparagus stems, leeks, 1 teaspoon salt, and pepper.
Cook on medium-low ~8-10 minutes, stirring often. Everything should be soft but not brown. The leeks will be translucent.
Make the Soup
Pour in the broth and bring to a boil. Reduce to a simmer and cook ~5 minutes until vegetables mash easily against the pot.
Stir in the peas and Parmesan.
Blend It Smooth
Carefully blend in batches – hot soup expands. Or use an immersion blender right in the pot.
Return smooth soup to the pot over medium-low.
Finish
Add cream, lemon juice, and those reserved tips. Warm through ~2 minutes.
Taste and adjust salt and pepper. The lemon brightens everything up.
Serve
Ladle into warm bowls and serve immediately.
Keeps 2-3 days refrigerated. Reheat gently on the stove.
Frozen peas work better than fresh here – they’re already blanched and sweet. The Parmesan adds umami without making it taste cheesy. Don’t skip the lemon juice at the end.
Creamy Asparagus Soup
Ingredients
- 3 lbs asparagus tough ends snapped off
- 4 tablespoons unsalted butter divided
- 2 medium leeks white and light green parts only, halved lengthwise and thinly sliced
- Sea salt and black pepper
- 4 cups low-sodium vegetable broth
- 1/2 cup frozen peas thawed
- 1/3 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
Instructions
- Snap woody ends from asparagus. Cut tips off and reserve. Chop stems into 1/2-inch pieces.
- Melt 2 tbsp butter in Dutch oven over medium-high. Cook asparagus tips 1-2 minutes until bright green. Remove to plate.
- Add remaining butter, asparagus stems, sliced leeks, salt and pepper. Cook 8-10 minutes until soft.
- Add broth, bring to boil, reduce to simmer. Cook 5 minutes until vegetables are very tender.
- Add peas and Parmesan. Blend until smooth.
- Return to pot, stir in cream, lemon juice and reserved tips. Warm 2 minutes.
- Season to taste with salt, pepper and additional lemon juice.
- Serve immediately in warm bowls.
